Braised Rabbit With Grainy Mustard Sauce Recipe

Name: Braised Rabbit With Grainy Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (3-pound) rabbits*, each cut into 6 serving pieces; 1 1/2 teaspoons salt; 1 teaspoon black pepper; 3 to 4 tablespoons vegetable oil; 1 3/4 cups reduced-sodium chicken broth (14 fluid ounces; 2 medium onions, finely chopped (2 cups); 3 large garlic cloves, finely chopped; 1 teaspoon chopped fresh thyme; 3/4 stick (6 tablespoons) cold unsalted butter, cut into tablespoon pieces; 2 1/2 cups dry white wine; 1/3 cup Dijon mustard; 1/4 cup whole-grain mustard; 2 teaspoons cornstarch; 2 tablespoons cold water; Garnish: fresh thyme sprigs

Servings: persons

2 (3-pound) rabbits*, each cut into 6 serving pieces
1 1/2 teaspoons salt
1 teaspoon black pepper
3 to 4 tablespoons vegetable oil
1 3/4 cups reduced-sodium chicken broth (14 fluid ounces
2 medium onions, finely chopped (2 cups)
3 large garlic cloves, finely chopped
1 teaspoon chopped fresh thyme
3/4 stick (6 tablespoons) cold unsalted butter, cut into tablespoon pieces
2 1/2 cups dry white wine
1/3 cup Dijon mustard
1/4 cup whole-grain mustard
2 teaspoons cornstarch
2 tablespoons cold water
Garnish: fresh thyme sprigs

1
Rinse rabbit pieces and remove any fat, then pat dry and divide into 3 batches. Mix together salt and pepper in a small bowl for seasoning rabbit.
2
Put oven rack in middle position and preheat oven to 350u00b0F.
3
Heat a dry 12-inch heavy skillet over moderately high heat until hot. Season first batch of rabbit, then add 3 tablespoons oil to skillet and brown rabbit on all sides, about 5 minutes total. Transfer browned rabbit to a flameproof roasting pan just large enough to hold all 3 batches in 1 layer. Season and brown remaining 2 batches of rabbit in same manner, transferring to roasting pan and adding more oil to skillet between batches if necessary. Reserve skillet.
4
Add broth to roasting pan, then cover pan tightly with foil and braise rabbit in oven 15 minutes.
5
While rabbit is braising, pour off any fat from skillet, then add onions, garlic, thyme, and 3 tablespoons butter and cook over moderately low heat, stirring and scraping up any brown bits, until onions are softened, about 5 minutes. Add wine and boil until liquid is reduced by half, about 10 minutes.
6
Pour mixture over rabbit and continue to braise, covered tightly, until rabbit is tender when pierced with a fork, 45 minutes to 1 hour more. Transfer rabbit to an ovenproof serving dish and keep warm, covered loosely with foil, in turned-off oven.
7
Straddle roasting pan over 2 burners and boil braising liquid until reduced to about 3 1/4 cups, about 10 minutes. Transfer 1/2 cup reduced liquid to a bowl and whisk in mustards. Add mustard mixture to reduced liquid in pan, whisking to incorporate. Dissolve cornstarch in water and whisk into sauce, then simmer, whisking, 2 minutes. Add remaining 3 tablespoons butter to sauce and swirl pan until incorporated. Season sauce with salt and pepper and pour over rabbit.
8
*Available at butcher shops, specialty foods shops, and some supermarkets (may require special order).

1150

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 (3-pound) rabbits*, each cut into 6 serving pieces, 1 1/2 teaspoons salt, 1 teaspoon black pepper, 3 to 4 tablespoons vegetable oil, and more.

Yes, Braised Rabbit With Grainy Mustard Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Rabbit With Grainy Mustard Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions