Rabbit in Mustard Sauce

Recipe by tigerduck
READY IN: 1hr 50mins


  • rabbit
  • 1 58
    kg rabbit, pieces (with bones, 3lbs 9oz)
  • pepper, freshly ground
  • 2
    tablespoons mild mustard
  • mustard sauce
  • 4
    medium onions, roughly chopped
  • 6
    slices bacon, thin slices, sliced into 3 cm pieces (1 1/5 inch pieces)
  • 4
    tablespoons flour
  • 3
    cups chicken stock
  • 2
  • 1
    cup single cream (if the single cream in your country works well in sauces, otherwise use cream)
  • 3 -4
    tablespoons Dijon mustard
  • thyme (to garnish)


  • 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.