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    You are in: Home / Recipes / Rabbit in Mustard Sauce Recipe
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    Rabbit in Mustard Sauce

    Average Rating:

     6 Total Reviews

    Showing 1-6 of 6

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    • on November 18, 2011

      Amazing. I hydridized by both coating the rabbit with dijon and dredging it (do be careful not to burn while browning). Used course stone-ground mustard for the sauce. Invest the time in making a good stock for this recipe...I had some frozen duck stock on hand (sick tradition of having a "mother stock" that we add to over time, haven't killed anyone yet, it culminates on Thanksgiving). Added extra fresh thyme and served with mashed potatoes with crumbled bacon and chives. Really, heavenly. For those squeamish about rabbit, it would also work with bone in, skin-on chicken thighs.

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    • on December 26, 2009

      Great recipe! First time making it. The sauce was tasty, you can definitely taste the wine in the sauce. The only thing I did extra is added 2 cups of fried mushrooms into the sauce with meat. I felt that the mushrooms gave it more flavor and added more texture to the dish. Oven time was 60 min. Rabbit turned out tender. Thank you!

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    • on November 30, 2008

      I made a half recipe tonight for two of us. I'm guessing my wild rabbit was around 2lbs and I had heaps of sauce to smother our mashed potatoes in. I avoid flour thickened sauces so used low sodium chicken stock then after removing the cooked rabbit pieces, reduced the juices until they were a nice thick consistency. Then I added in the cream and mustard and returned the rabbit to that for a few minutes. My rabbit was cooked perfectly after 50 minutes as it wasn't quite as large as you used. I had to use dried thyme as I couldn't get fresh. I'll try it again with fresh as I love the stuff. I also used duck fat in place of the olive oil-I think that added to the luxury taste of the dish. This is one of the best rabbits I have ever cooked-if you didn't know your rabbit from chicken, you'd have thought it was chicken it was so tender.

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    • on March 22, 2008

      Loved the recipe so much that it's become a "company" dish for us. We live in France, and rabbit is a popular dish here -which means there is stiff competition in terms of recipes! But, I've had rave reviews each time I've served this! And, yes, I agree about adding additional sauce. It's so-o-o-o delicious.

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    • on August 28, 2007

    • on February 11, 2007

      Served this at a dinner party...recipe doubled easily and everyone gave it rave reviews...used sweet honey mustard for a nice taste...otherwise followed recipe exactly.

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    Rabbit in Mustard Sauce (Burgundy, France). Recipe by GiddyUpGo

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    Nutritional Facts for Rabbit in Mustard Sauce

    Serving Size: 1 (569 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 922.8
     
    Calories from Fat 383
    41%
    Total Fat 42.6 g
    65%
    Saturated Fat 16.4 g
    82%
    Cholesterol 284.7 mg
    94%
    Sodium 768.2 mg
    32%
    Total Carbohydrate 27.4 g
    9%
    Dietary Fiber 2.7 g
    11%
    Sugars 8.3 g
    33%
    Protein 91.9 g
    183%
    Detailed Nutrition Values About Nutrition Info

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