Rabbit in White Wine and Mustard Sauce Recipe

Name: Rabbit in White Wine and Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3-pound rabbit, dressed weight, cut into serving pieces; Salt to taste, if desired; Freshly ground pepper to taste; 6 ounces lean salt pork cut into 1/2-inch cubes; 2 tablespoons corn, peanut or vegetable oil; 24 pearl onions, peeled, about 1 cup; 1/2 pound small white mushrooms; 1/2 pound carrots, trimmed and scraped and cut into 1/4-inch cubes, about 1 cup; 1 teaspoon finely minced garlic; 2 tablespoons flour; 1 tablespoon tomato paste; 2 cups very dry white wine; 1 cup fresh or canned chicken broth; 2 tablespoons Dijon-style mustard; 2 sprigs fresh thyme or 1/2 teaspoon dried; 1 bay leaf; 2 sprigs fresh parsley; 1 sprig fresh rosemary or 1/2 teaspoon dried; 2 tablespoons finely chopped parsley

Servings: persons

1 3-pound rabbit, dressed weight, cut into serving pieces
Salt to taste, if desired
Freshly ground pepper to taste
6 ounces lean salt pork cut into 1/2-inch cubes
2 tablespoons corn, peanut or vegetable oil
24 pearl onions, peeled, about 1 cup
1/2 pound small white mushrooms
1/2 pound carrots, trimmed and scraped and cut into 1/4-inch cubes, about 1 cup
1 teaspoon finely minced garlic
2 tablespoons flour
1 tablespoon tomato paste
2 cups very dry white wine
1 cup fresh or canned chicken broth
2 tablespoons Dijon-style mustard
2 sprigs fresh thyme or 1/2 teaspoon dried
1 bay leaf
2 sprigs fresh parsley
1 sprig fresh rosemary or 1/2 teaspoon dried
2 tablespoons finely chopped parsley

1
Sprinkle the rabbit pieces,including the liver, with salt and pepper and set aside.
2
Bring enough water to the boil to cover the salt pork pieces when they are added.
3
Heat the oil in a heavy skillet large enough to hold the rabbit pieces in one layer and add the salt pork cubes.
4
Cook, stirring often, until the pieces are crisp and slightly browned.
5
Remove and set aside the salt pork pieces.
6
Set the rabbit liver aside.
7
Add the remaining rabbit pieces to the fat in the skillet and cook about five minutes.
8
Remove the rabbit pieces and pour off all the fat from the skillet.
9
Return the rabbit pieces to the skillet.
10
Add the onions, mushrooms and carrots.
11
Add the garlic and stir to redistribute the ingredients.
12
Cook about five minutes.
13
Sprinkle with flour and stir so that the ingredients are evenly coated.
14
Add the tomato paste and stir.
15
Add the wine, broth and bring to the boil, stirring from the bottom to prevent sticking.
16
Add the mustard and stir to blend.
17
Tie the thyme, bay leaf, parsley and rosemary into a bundle and add it.
18
Cover closely and cook 40 minutes.
19
Add the rabbit liver and the browned pieces of salt pork.
20
Stir.
21
Cover and continue cooking five minutes.
22
Sprinkle with parsley and serve with noodles or mashed potatoes.

484

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 1 3-pound rabbit, dressed weight, cut into serving pieces, Salt to taste, if desired, Freshly ground pepper to taste, 6 ounces lean salt pork cut into 1/2-inch cubes, and more.

Yes, Rabbit in White Wine and 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!

Rabbit in White Wine and Mustard Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions