Rabbit and Mustard Stew

The French, leaders in world cuisine, love Rabbit. Yes, we understand there are some people who just cannot imagine consuming Rabbit. Let us assure you that it is extremely delicious, not to mention a healthy option. If you are willing to give it a try, the classic Rabbit and Mustard Stew – Lapin la Moutarde – is an easy but tasty way to give it a go.

Click here to purchase Rabbit and get free delivery to your home.

Click here to see our range of Mustard – exclusively only the Edmond Fallot range.

The recipe below calls for a whole rabbit which you then have to portion at home. If you do not feel up to it you can purchase different cuts like the legs, click the link above to see what options you have. If ordering whole, you will also get the kidneys, make sure to remove them and to cut off any fat/membranes. We always include it in the dish as it is very delicious.

Rabbit and Mustard Stew

A quick, easy way to cook Rabbit but still delicious
Prep Time30 mins
Cook Time1 hr 30 mins
Servings: 4

Ingredients

  • 1 Whole Rabbit Usually around 1.2 kg
  • Salt and Pepper
  • 3 Shallots
  • 1/2 Cup White wine beef or chicken stock will do
  • 1/2 Cup Water
  • 1 teaspoon French Tarragon Thyme is also a good option
  • 1/2 cup Creme Fraiche Sour Cream
  • 4 tablespoons Parsley or Coriander Finely chopped
  • 1/2 cup Dijon Mustard Strongly suggest Edmond Fallot Dijon Mustard

Instructions

  • Salt your rabbit peices generously and leave for 30 mintes to an hour at room temperature
  • Heat butter gently and then brown the rabbit peices, in batches if needed at a moderate pace. Do not burn the butter.
  • In between, chop the shallots. Remove Rabbit to a bowl once browned
  • Add the chopped shallots to the pot and brown it too – about 3 – 4 minutes
  • Piour in the wine, turn the heat to high. Scrape any bits from the bottom of the pan
  • Add the mustard ( I always end up adding a little more) , water and the tarragon and bring to the rolling boil. Taste and season if needed
  • Add the rabbit pieces and drop the heat to low. Make sure you coat the sauce over the rabbit
  • Cover and simmer for about 45 minutes to an hour. The meat shoudl be just about falling off the bone.
  • When ready, remove the meat from the pot. Turn up the heat and reduce the sauce a bit.
  • Add the creme fraiche and parsley
  • Stir and combine before adding the rabbot back in, stirring again and ensuring the rabbot is well coated.
  • Serve immediately and enjoy!

Share:

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on linkedin
LinkedIn

Leave a reply

Your email address will not be published. Required fields are marked

Recipe Rating




Most Popular

Categories

Related Posts

cook beef cheeks

How to cook beef cheeks

An extremely underrated cut that automatically puts people off as one wonders how to cook it. This superb cut simply needs time… lots of time! Follow our basic rules of how to cook beef cheeks and discover something…

roasted mustard quail

Mustard Roasted Quails

Quails are slowly gaining popularity, especially as a chicken substitute. Many people are disillusioned with the state of chicken farming and are turning to quail which are generally farmed at small, boutique ethical farms. It also looks amazing…

Wagyu Bresaola Salad

Wagyu Bresaola Salad

A very easy but luxurious starter combining the richness of Wagyu Beef with an amazing dressing thats cuts through the dish. Very refreshing. Click here to purchase Wagyu Bresaola Click here to browse our range of mustard

mutton curry

Basic Mutton Curry

This is our base recipe for almost any Mutton or Lamb Curry. It covers the basics well and points out where you can make it your own. Click here to purchase Karoo Mutton Our personal favourite is meat…