There’s a moment in every cook’s journey when they realize that rabbit isn’t just a novelty—it’s one of the most delicious, tender, and sustainable meats you can cook. This Burgundian classic is the perfect introduction. The rabbit simmers in a creamy, tangy mustard sauce that somehow manages to be both rustic and elegant. The first time I made this for friends who were skeptical about rabbit, they became instant converts. It’s a dish that celebrates French country cooking at its finest.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 30 min | 1.5 hours | 2+ hours | 4-6 | A rustic masterpiece |
Why You’ll Love This Recipe
- The meat becomes incredibly tender: Slow cooking makes rabbit fall-off-the-bone delicious.
- The sauce is to die for: Creamy, tangy, and packed with flavor from two types of mustard.
- It’s a conversation starter: Rabbit is still novel enough to make dinner feel special.
- Comfort food with sophistication: It feels fancy but is fundamentally comforting.
Grab These
- 1 whole rabbit (about 3 lbs), cut into 8 pieces (or use all legs)
- Salt and black pepper
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- ½ cup dry white wine
- 1 cup chicken stock
- 2 bay leaves
- 3 sprigs fresh thyme
- ½ cup crème fraîche or heavy cream
- 2 tbsp Dijon mustard
- 2 tbsp whole-grain mustard
- 2 tbsp fresh parsley, chopped
Let’s Make It
Pat the rabbit pieces completely dry and season generously with salt and pepper. In a large Dutch oven, heat the butter and oil over medium-high heat. Brown the rabbit in batches until golden on all sides. Don’t rush this step—it builds the flavor foundation. Remove and set aside.
Reduce the heat to medium. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 30 seconds more.
Pour in the white wine to deglaze the pan, scraping up all the delicious browned bits. Let it reduce by half. Add the chicken stock, bay leaves, and thyme.
Return the rabbit to the pot, along with any accumulated juices. Bring to a gentle simmer, then cover and cook on low heat for 1 to 1.5 hours, until the rabbit is very tender.
Remove the rabbit to a serving platter and keep warm. Discard the bay leaves and thyme stems.
Whisk the crème fraîche, Dijon mustard, and whole-grain mustard into the cooking liquid. Simmer for 2-3 minutes until the sauce thickens slightly. Do not boil.
Return the rabbit to the pot to warm through, or pour the sauce over the plated rabbit. Garnish with fresh parsley.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~ 420 kcal |
| Protein | 45g |
| Carbohydrates | 6g |
| Fat | 22g |
| *Note: | Values are estimates |
Variations & Add-Ins
- With Mushrooms: Sauté ½ lb of sliced mushrooms after the onions and add them to the braise.
- With Bacon: Render 4 slices of chopped bacon first, then cook the rabbit in the bacon fat.
- Creamier Sauce: Add an extra ¼ cup of cream for a richer sauce.
Serving Ideas
- Classic Pairing: Serve with egg noodles, mashed potatoes, or steamed new potatoes.
- With Greens: Buttered green beans or steamed broccoli are perfect sides.
- Bread Required: Crusty baguette for soaking up the incredible sauce is non-negotiable.
Storage & Reheating
- Storage: Will keep in an airtight container in the refrigerator for up to 3 days.
- Reheating: Gently reheat on the stovetop over low heat. Do not boil, as it can cause the sauce to break.
My Two Cents
- Pro-Tip: The key is using both Dijon and whole-grain mustard. The Dijon provides the classic sharp flavor, while the whole-grain adds texture and visual appeal.
You Asked, I’m Answering
Q: I’m nervous about cooking rabbit. What does it taste like?
A: Rabbit tastes like a cross between chicken and dark-meat turkey—mild, slightly sweet, and incredibly lean. It’s fantastic at absorbing flavors, which makes it perfect for braising.
Q: Where can I find rabbit?
A: Many butcher shops can order it for you, or check the frozen section of high-end grocery stores. Some farmers markets also carry it.