Braised Rabbit with Mustard

Our Braised Rabbit with Mustard makes for the ultimate show-stopping main course, offering a delicious one-pot meal. This recipe is extremely simple to put together, combining braised rabbit with a range of herbs and spices, as well as a delicate garnish, ensuring it will not be lacking in flavour.

The Oval Dutch Oven is the ideal piece of cookware for this recipe, creating the perfect environment to braise the rabbit until it is tender. Featuring a tight-fitting lid and thick, enamelled cast iron walls, this versatile pot exposes ingredients to a consistent heat source, delivering superior heat retention and even heat distribution. For extra heartiness, pair this recipe with buttered pappardelle pasta! 

Our Braised Rabbit with Mustard elevates everyday meal preparation, incorporating a wide range of herbs, spices, and a new star ingredient: rabbit! This recipe can be prepared in just over three hours, including the time it takes to braise the rabbit, and can serve up to four portions at a time. Be sure to grab all the ingredients you’ll need on your next grocery run and follow the steps below! 

Garnish

Pan-fry the carrots and pearl onions over medium heat with a drizzle of sunflower oil and season with salt and pepper. Cook until lightly coloured.

Set aside.

Rabbit

Season the rabbit pieces and brown on each side in a a Dutch Oven with a drizzle of sunflower oil and a knob of butter.

Remove the rabbit and sweat the shallot, celery and garlic. Deglaze with sherry and reduce by half.

Add the chicken stock, the bouquet garni, the mushrooms, the pepper and the rabbit pieces.

Bring to a low boil and bake, covered, for 2 hours at 300˚F.

Add the pan-fried vegetable garnish 20 minutes before the end of cooking time.

Mix the mustard and cream and then gently stir into the cooking juices.

Serve.

Notes

Delicious served with buttered papardelle pasta:100 g of pasta per portion, a good knob of butter, a little cooking water and chopped parsley.

Recipe courtesy of L'Express