French · Dinner · Main

French Mustard-Braised Rabbit

A rustic, farmhouse-style rabbit dish featuring tender, golden-browned rabbit slowly braised in a rich, velvety mustard cream sauce. Smoked bacon, aromatic vegetables, fresh herbs, and mushrooms build layers of savory flavor, while a combination of Louisiana Creole and French Dijon mustards adds a distinctive tangy richness. Finished with white wine and cream, this comforting dish is best served with mashed potatoes or steamed rice and crusty French bread to soak up every bit of sauce.

Prep: 1 hr
Cook: 1 hr 30 min
Total: 2 hr 30 min
Serves: 4
Difficulty: intermediate

Russell Toris@russelltoris

Date Night

Ingredients

4Servings

3 pc Bacon, chopped
1 cup Yellow Onion, diced
1 cup Celery, diced
½ cup Green Bell Pepper, diced
2 cup Wild Mushrooms
1 whole Carrot, peeled and diced
1 tbsp Garlic, minced
½ cup Parsley, chopped
1 tbsp Rosemary, chopped
1 cup Kale, chopped
1 whole Rabbit, cut into serving pieces
1 pinch Kosher Salt, to taste
1 pinch Ground Black Pepper, to taste
1 cup All-Purpose Flour
¼ cup Canola Oil
½ cup Dry White Wine
2 tbsp Creole Mustard
2 tbsp Dijon Mustard
2 cup Chicken Stock
1 cup Heavy Cream

Nutritionper serving

Calories: 690
Carbohydrates: 21 g
Protein: 49 g
Fat: 44 g
Fiber: 3 g
Sugar: 6 g
Sodium: 1000 mg

Method

Cook the Bacon

Heat a large cast-iron skillet or heavy-bottomed braising pan with a tight-fitting lid over medium-high heat. Add the chopped bacon and cook until crispy and golden brown. Transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pan.

Sauté the Vegetables and Herbs

Reduce the heat to medium. Add the onion, celery, green bell pepper, and mushrooms to the reserved bacon fat. Sauté until the onion becomes translucent. Add the carrot, garlic, parsley, rosemary, and kale, stirring to combine. Cook for another 2 minutes, allowing the herbs and garlic to become fragrant. Transfer the vegetable mixture to a platter and set aside.

Season, Dredge, and Brown the Rabbit

Pat the rabbit pieces dry with paper towels and season generously with kosher salt and freshly ground black pepper. Lightly dredge each piece in flour, shaking off any excess. Add the canola oil to the same skillet over medium heat. Once hot, add the rabbit pieces in a single layer, working in batches if necessary. Brown on both sides until a golden crust develops, then return all the pieces to the pan.

Build the Mustard Sauce and Braise

Pour off any excess oil from the skillet. Return the sautéed vegetables and crispy bacon to the pan with the rabbit. Add the white wine and scrape the bottom of the pan to release the browned bits. Simmer until the wine reduces by half. Stir in the Creole mustard and Dijon mustard until evenly incorporated, then add 1 cup of chicken stock. Reduce the heat to a gentle simmer, cover, and braise for 20 minutes.

Finish with Cream

Uncover the skillet and stir in the heavy cream until fully combined with the mustard sauce. Cover and simmer gently for 10 minutes. Check the consistency of the sauce, stirring to prevent sticking or scorching. Add some of the remaining chicken stock as needed to maintain a smooth, velvety consistency. Cover and continue simmering for another 10 minutes, or until the rabbit is tender and cooked through. Taste and adjust the seasoning with salt and freshly ground black pepper.

Serve the Rabbit

Remove the skillet from the heat and keep covered until ready to serve. For a traditional farmhouse presentation, bring the skillet directly to the table. Spoon the rabbit, vegetables, and creamy mustard sauce over steamed rice or mashed potatoes. Serve with crusty French bread for soaking up the sauce.