This classic of French cuisine isn’t hard to make. In fact, the only secret to getting it right is choosing the right rabbit: you’ll want one that isn’t too large so that it cooks up tender. For a flavorful sauce, grainy mustard is combined with thick fresh cream.
Preparation rabbit
Preparation rabbit with mustard
- 4 shallots
- ½ onion
- 2 cloves of garlic
- 1 bouquet garni
- 2 tablespoons of grainy mustard
- 2 tablespoons of crème fraiche
- 1 glass of white wine
- 1/2 cup of light chicken broth (10 cl )
Instructions
Step 1: Preparation rabbit
Use a knife to cut the rabbit into 8 pieces. Heat a drizzle of olive oil in a Dutch oven and brown the pieces on each side. Season with salt and freshly ground pepper, then set aside on a baking sheet topped with a rack. Set the Dutch oven aside.
Step 2: Preparation rabbit with mustard
Peel and finely mince the shallots and the onion. Make a cut into the garlic cloves, and add them. Sweat all of these ingredients over low heat in the Dutch oven where the rabbit was cooked, and add the bouquet garni. Once the mixture is browned, add the mustard and the fresh cream Stir gently.
Deglaze the pot with white wine and reduce. Return the rabbit to the Dutch oven. Add the chicken stock, cover, and simmer for 1 hour over low heat.
Step 3: Finishing and Plating
Serve the rabbit on plates or in a serving dish.
