Rabbit Casserole With Mustard Sauce

Recipe by Jostlori
READY IN: 2hrs 30mins




  • Preheat oven to 350 degrees.
  • Remove any fat from the rabbits and wash under cold water. Pat dry with paper towels.
  • Cut along both sides of the backbones with kitchen shears and discard bones.
  • Cut each rabbit into eight even-sized pieces and pat dry again.
  • Heat half the oil in a 2.5 litre flameproof casserole dish. Brown rabbit in batches, adding oil when necessary, then set aside.
  • Add the onion and the bacon to the casserole dish and cook, stirring, for 5 minutes or until lightly browned.
  • Sprinkle the flour into the pan and mix. Stir with a wooden spoon to scrape up the sediment from the base. Add the stock and wine, and stir until the sauce comes to a boil.
  • Return the rabbit to the casserole dish and add the thyme.
  • Cover and bake for 1 1/4 to 1 1/2 hours, or until the rabbit is tender and the sauce has thickened.
  • Combine the cream and mustard, then stir into the sauce in the casserole.
  • Garnish with thyme sprigs and serve.
  • Great with mashed potatoes.