Go Back
Rabbit and Mustard Stew
Print Recipe

Rabbit and Mustard Stew

A quick, easy way to cook Rabbit but still delicious
Prep Time30 minutes
Cook Time1 hour 30 minutes
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!