Rabbit With Mustard And Cocoa Recipe

Name: Rabbit With Mustard And Cocoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsweetened cocoa powder; 3 tablespoons dijon mustard; 2 tablespoons heavy cream; peanut oil; 2 1/4 pounds rabbit hind legs, you can substitute chicken legs; 3 scallions sliced; 3 garlic cloves sliced; 2 bay leaves; 3 stalks fresh thyme only the leaves; 1 handful fresh parsley chopped; chicken stock; salt; ground black pepper; 1 tablespoon butter; 1/2 green bell pepper, sliced; 1/2 red bell pepper sliced; 1/2 yellow bell pepper sliced

Servings: persons

1 tablespoon unsweetened cocoa powder
3 tablespoons dijon mustard
2 tablespoons heavy cream
peanut oil
2 1/4 pounds rabbit hind legs, you can substitute chicken legs
3 scallions sliced
3 garlic cloves sliced
2 bay leaves
3 stalks fresh thyme only the leaves
1 handful fresh parsley chopped
chicken stock
salt
ground black pepper
1 tablespoon butter
1/2 green bell pepper, sliced
1/2 red bell pepper sliced
1/2 yellow bell pepper sliced

1
In a bowl, pour in the cocoa, mustard, and cream. Stir and set aside.
2
In a Dutch oven, heat up some peanut oil and sear the rabbit until golden on all sides.
3
Add the scallions and garlic and saute briefly until they have softened.
4
Add the bay leaves, fresh thyme, and fresh parsley. Then add the chicken stock about halfway up the sides of the meat.
5
Add in the cocoa mustard mixture, salt and pepper to taste, and stir everything together well.
6
Simmer on low heat for 45 minutes or until the rabbit is tender.
7
Separately, in a skillet, heat up the butter and saute the bell peppers until al dente.
8
Check the salt levels of everything and serve. The sauteed peppers go on top of the rabbit.

696

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.
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 17 ingredients. The key ingredients include: 1 tablespoon unsweetened cocoa powder, 3 tablespoons dijon mustard, 2 tablespoons heavy cream, peanut oil, and more.

Yes, Rabbit With Mustard And Cocoa falls under the Meat & Poultry 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 With Mustard And Cocoa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions