Rabbit in Mustard and Thyme Sauce As I Like It
Indulge in the rustic elegance of "Rabbit in Mustard and Thyme Sauce As I Like It," a French-inspired dish that combines tender rabbit with a rich, creamy mustard sauce infused with fragrant thyme. This recipe features succulent rabbit pieces seared to golden perfection, then slow-simmered in a flavorful blend of white wine, chicken stock, and a medley of Dijon and whole-grain mustards. Finished with a touch of heavy cream, the sauce is irresistibly velvety and captures the comforting essence of classic French cooking. Perfect for a hearty dinner or a sophisticated gathering, this dish pairs beautifully with crusty bread, roasted vegetables, or simple steamed potatoes. Garnished with fresh parsley for a pop of color, this rabbit stew is a show-stopping centerpiece that elevates any meal. Keywords: rabbit in mustard sauce, thyme rabbit recipe, French rabbit stew, creamy mustard sauce recipe.
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Ingredients
- 1 whole rabbit (cut into 6-8 pieces)
- 3 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 200 milliliters heavy cream
- 150 milliliters dry white wine
- 200 milliliters chicken stock
- 30 grams unsalted butter
- 2 tablespoons olive oil
- 1 medium onion (finely chopped)
- 3 cloves garlic cloves (minced)
- 4 sprigs fresh thyme sprigs
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper (freshly ground)
- 2 tablespoons fresh parsley (chopped, for garnish)
Directions
Step 1
Begin by seasoning the rabbit pieces with salt and pepper. Coat each piece lightly with 2 tablespoons of Dijon mustard, ensuring an even layer.
Step 2
Heat 1 tablespoon of olive oil and the butter in a large skillet or Dutch oven over medium-high heat. Sear the rabbit pieces on all sides until golden brown. Remove the rabbit and set aside on a plate.
Step 3
Reduce the heat to medium and add the remaining tablespoon of olive oil. Sauté the chopped onion until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
Step 4
Deglaze the skillet with the white wine, scraping the bottom to release any browned bits. Let it simmer for 2-3 minutes to reduce slightly.
Step 5
Add the chicken stock, fresh thyme sprigs, and bay leaf to the skillet. Return the seared rabbit pieces to the pan, ensuring they are partially submerged in the liquid.
Step 6
Cover the skillet with a lid and simmer gently on low heat for 60 minutes, occasionally turning the rabbit pieces to ensure even cooking.
Step 7
Remove the lid and stir in the heavy cream, the remaining tablespoon of Dijon mustard, and the whole-grain mustard. Allow the sauce to simmer uncovered for 10-15 minutes, or until it thickens to your desired consistency. Taste and adjust seasoning with additional salt and pepper, if needed.
Step 8
Remove the thyme sprigs and bay leaf before serving. Plate the rabbit and spoon the creamy mustard and thyme sauce generously over the top.
Step 9
Garnish with freshly chopped parsley and serve immediately. This dish pairs wonderfully with crusty bread, roasted vegetables, or steamed potatoes.
Nutrition Facts
| Serving size | (2115.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3407.8 |
| Total Fat 186.1g | 0% |
| Saturated Fat 56.9g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 1308.4mg | 0% |
| Sodium 4490.2mg | 0% |
| Total Carbohydrate 20.9g | 0% |
| Dietary Fiber 4.1g | 0% |
| Total Sugars 7.3g | |
| Protein 386.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 402.8mg | 0% |
| Iron 37.1mg | 0% |
| Potassium 5337.6mg | 0% |
Source of Calories