1/1 Photo of Rabbit With Mustard Sauce
1 hr 25 mins
1 hr 10 mins
I found a recipe on the net to use our last rabbit in the freezer-we both agreed it was amazing. The ORIGINAL recipe on Group Recipes had no garlic, sage or thyme and used 4 tablespoons of oil. I used well flavoured home made chicken stock, so didn't need any additional seasoning at the end. Rabbit is super healthy and the 200g of meat we each ate would be the equivalent of a skinless chicken breast of the same size (no matter what the Food nutritional data seems to think!) I jointed an 800g rabbit myself and reckon it was around 500g of joints in 6 pieces.
My Private Note
Units: US | Metric
- 500 g rabbit joints
- salt and pepper
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon fresh rosemary, chopped finely
- 2 teaspoons fresh sage, chopped finely
- 2 teaspoons fresh thyme, chopped finely
- 1 1/2 cups white wine
- 2 cups chicken broth
- 4 tablespoons Dijon mustard
- 1Heat 1 Tbsp olive oil in a large, deep skillet or Dutch oven.
- 2Sprinkle salt and pepper over the rabbit pieces.
- 3Brown rabbit pieces on all sides. Add additional oil if necessary (I had more than enough for our small rabbit); transfer to a plate when done.
- 4Add the onion, garlic and herbs to the remaining olive oil in the skillet and cook over medium heat until softened. Add wine and broth.
- 5Bring to a boil, and return rabbit to the pot. Cover and simmer for 1 hour .
- 6Remove rabbit to a plate.
- 7Boil sauce until it is reduced by about half. Whisk in mustard; season to taste.
- 8Return the rabbit to the sauce for a few minutes to reheat it.
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Nutritional Facts for Rabbit With Mustard Sauce
Serving Size: 1 (768 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 635.9
- Calories from Fat 208
- Total Fat 23.1 g
- Saturated Fat 5.6 g
- Cholesterol 142.5 mg
- Sodium 1213.1 mg
- Total Carbohydrate 15.1 g
- Dietary Fiber 2.3 g
- Sugars 5.6 g
- Protein 57.1 g