Recipe by tigerduck
I came across this delicious rabbit recipe in the French section of a cook book about Mediterranean cooking. As my mother always pairs rabbit with mashed potatoes - which is also highly recommended with this recipe - I doubled the sauce. Who doesn't want extra sauce for the mashed potatoes? This has also the advantage that the dish can easily be reheated. I usually thin sauces with a little bit of water, wine, cream or milk if I reheat them. When I cooked this recipe, I reheated it several times, as it was only me who ate it and it always tasted delicious. You can of course halve the sauce if you are not as partial to sauces as I am. I also changed the recipe found in the book slightly in that I rubbed the pieces of rabbit in mustard before frying them. My mother always does it this way. For me rabbit cooked like in this recipe with plenty of mashed potatoes on the side is pure comfort food. I also recommend to serve some cooked carrots or steamed tomatoes with it. Yummy.
Top Review by sharleneb
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.
- 2 kg rabbit, pieces (with bones, 3lbs 9oz)
- pepper, freshly ground
- 29.58 ml mild mustard
- olive oil
- 4 medium onions, roughly chopped
- 6 slice bacon, thin slices, sliced into 3 cm pieces (1 1/5 inch pieces)
- 59.16 ml flour
- 709.77 ml chicken stock
- 236.59 ml white wine
- 9.85 ml fresh thyme leaves
- 236.59 ml single cream (if the single cream in your country works well in sauces, otherwise use cream)
- 44.37-59.16 ml Dijon mustard
- thyme (to garnish)
Directions See How It's Made
- As indicated in the introduction I have doubled the sauce of the original recipe. You may therefore halve it if you are not as partial to sauce as I am.
- Preheat oven 180°C / 355°F / gas 2.
- Remove any visible fat from the rabbit meat. Rinse rabbit meat under cold water and drain well with kitchen paper.
- Brush pieces with mustard, but do not use too much of it, as it otherwise will burn during the frying process. Generously salt and pepper the meat.
- Fry the meat pieces in portions in hot olive oil in an oven-safe pot until they have a nice colour. Use more oil if necessary. Put browned meat aside.
- Fry onions and bacon in the pot you fried the rabbit for 5 minutes, stirring frequently. Sprinkle with flour and stir. Add wine and stock and bring to a boil while you keep stirring. Add meat and thyme leaves.
- Cover with a lid and cook in the oven for 75-90 minutes or until tender. Remove pot from oven and put on stove. Add cream and 3 tablespoons of Dijon mustard. Mix and check if you want to add another tablespoon. Season to taste. Cook for a few minutes on the stove until the sauce is creamy.
- Serve on individual plates with mashed potatoes and vegetable of your choice. Garnish meat with thyme sprigs or thyme leaves.