Rabbit Sauteed with Mustard Recipe

Name: Rabbit Sauteed with Mustard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup dijon-style mustard; 1 tablespoon fresh thyme leave (1 ts Dry); 1 rabbit, cut in serving pieces; salt & freshly ground black pepper; 4 tablespoons olive oil; 2 cups rich chicken broth or 2 cups mushroom stock; ¾ cup dry white wine; ½ cup heavy cream (optional); 1 drop fresh lemon juice; 1 tablespoon chopped fresh herb; 4 ounces good quality bacon, finely diced; 2 cups onions, sliced; 1 cup mushroom, diced; 2 cups green cabbage, finely sliced

Servings: persons

⅓ cup dijon-style mustard
1 tablespoon fresh thyme leave (1 ts Dry)
1 rabbit, cut in serving pieces
salt & freshly ground black pepper
4 tablespoons olive oil
2 cups rich chicken broth or 2 cups mushroom stock
¾ cup dry white wine
½ cup heavy cream (optional)
1 drop fresh lemon juice
1 tablespoon chopped fresh herb
4 ounces good quality bacon, finely diced
2 cups onions, sliced
1 cup mushroom, diced
2 cups green cabbage, finely sliced

1
Mix the mustard and thyme together and generously brush both sides of pieces of rabbit.
2
Season well with salt and pepper.
3
Heat 3 tablespoons of oil in a large heavy saute pan and add the rabbit.
4
Cover and gently cook over moderate heat until the rabbit pieces are tender but still moist 15-20 minutes.
5
Cover and place rabbit in a casserole in a warm oven as they are finished.
6
Place the saute pan back on high heat and add the stock, wine and cream until mixture is lightly thickened about 8 minutes.
7
Strain carefully through a fine strainer and season to taste with salt, pepper and drops of lemon juice.
8
Stir in herbs and keep warm.
9
In a small saute pan add bacon and saute over moderate heat until just crisp.
10
Remove and drain on paper towels discarding fat.
11
Add remaining tablespoon olive oil to pan and saute onions and mushrooms until vegetables just begin to color.
12
Add cabbage and cook until it just begins to wilt but is still crunchy.
13
Stir in bacon.
14
Place onion mixture on a warm platter, top with rabbit and spoon sauce over and around.
15
Serve immediately.

500

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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 14 ingredients. The key ingredients include: ⅓ cup dijon-style mustard, 1 tablespoon fresh thyme leave (1 ts Dry), 1 rabbit, cut in serving pieces, salt & freshly ground black pepper, and more.

Yes, Rabbit Sauteed with Mustard 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 Sauteed with Mustard

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions