Recipe: Rabbit with Mustard

Name: Rabbit with Mustard
Prep time: 25 min
Cook time: 140 min
Total time: 225 min
Yield: 6 servings
Cuisine: French
Ingredients: a good Rabbit with Mustard it always remains very good.; Just a bit of historythere are 2 main varieties of mustards Black Mustard (with pomegranate seeds) and White Mustard (with slightly orange seeds).; Just also to point it out to a famous TV host who talked nonsense about the creation of Mustard (smiles).; The word Mustard is a name derived from the name Must which means I quote "Mustard seed grains crushed with wine must".; It is of very ancient use, The Latins then the Gauls loved it.; Then in the Middle Ages it was eaten at practically every meal.; But we had to wait until the 18th century before the Burgundian Naigeon created our Dijon mustard he prepared it by replacing the dilution with wine vinegar with that prepared with verjuice.; at the same time Bordeaux Mustard was created where the must replaced the verjuice.; Here is mine.In the 19th century this dish was called Rabbit Dijonnaise, this recipe could be prepared (I quote):; "With either a young roof rabbit or a wild rabbit.; Then the rabbits were just skinned, then their insides were spread with white Dijon mustard and roasted in the oven. they were removed once cooked and cut on the table."; This recipe has evolved over time, the one I present to you is therefore a bit different

By chef patrick Asfaux 4.9/5 (25 reviews) · 🍳 19 made it

Prep 25 min

Cook 140 min

Rest 1h

Total 3h45

Servings 6 serv.

It is often said that rabbit-based dishes are not popular in restaurants and yet when tasting a good Rabbit with Mustard it always remains very good. Cook it at 210°C with generously spread Dijon mustard on the meat, then finish with cream and a touch of whole grain Meaux mustard to keep texture in the sauce. Allow 50 minutes total. The trick: coat the rabbit an hour ahead in the fridge so mustard really soaks in.

Ingredients for 6 servings

Adjust for

servings

a good Rabbit with Mustard it always remains very good.

Just a bit of history

there are 2 main varieties of mustards Black Mustard (with pomegranate seeds) and White Mustard (with slightly orange seeds).
Just also to point it out to a famous TV host who talked nonsense about the creation of Mustard (smiles).
The word Mustard is a name derived from the name Must which means I quote "Mustard seed grains crushed with wine must".
It is of very ancient use, The Latins then the Gauls loved it.
Then in the Middle Ages it was eaten at practically every meal.
But we had to wait until the 18th century before the Burgundian Naigeon created our Dijon mustard he prepared it by replacing the dilution with wine vinegar with that prepared with verjuice.
at the same time Bordeaux Mustard was created where the must replaced the verjuice.

Here is mine.

In the 19th century this dish was called Rabbit Dijonnaise, this recipe could be prepared (I quote):
"With either a young roof rabbit or a wild rabbit.
Then the rabbits were just skinned, then their insides were spread with white Dijon mustard and roasted in the oven. they were removed once cooked and cut on the table."
This recipe has evolved over time, the one I present to you is therefore a bit different

Step-by-step directions

1 1 hour before preparation:
Place your rabbit pieces on your work surface

2 Salt (lightly) pepper with freshly ground pepper, then with a brush generously coat each piece with mustard then place them in a dish or baking sheet and put everything in the refrigerator.

3 Once the hour has passed, turn on the oven to 210°(th 7).

4 When the oven reaches temperature place your baking sheet with your rabbit pieces in the middle of the oven.

5 After 15 minutes, add around it the thyme, bay leaf, your white wine, your splash of vinegar and your veal stock and let cook covered for 35 minutes while monitoring (if there was not enough liquid at the end add one or two tablespoons of water).

6 Remove your baking sheet and carefully arrange your rabbit pieces on a nice deep dish (decant) which you will keep warm in your turned-off open oven.

A chef's advice

Rabbit with mustard is a Sunday dish when you have time and want to cook something genuine without fuss. The recipe has existed since the 19th century in Burgundy, where fine Dijon mustard came from. Historically they took roof or wild rabbits, coated them with a brush and roasted them. The version I show you is slightly more elaborate, but stays true to the spirit: mustard doesn't hog the spotlight, it simply accompanies the meat's tenderness. It's an autumn and winter dish, when you start reaching for fuller-bodied whites. Rabbit itself is lean, very light, so cream and mustard sauce suits it well. Season-wise, September through March is best: that's when rabbits are well-fed, flesh thicker. For wine, forget heavy reds. A dry Burgundy white holds up well against mustard and cream, an Auxey-Duresses or simple Meursault. If you prefer Loire, a Sancerre blanc works fine. Chablis is honestly also a good call. Skip overly acidic or light whites, the sauce would overwhelm them. On the plate, tagliatelle with butter or pilaw rice are best to soak up the sauce. Creamed young carrot greens is classic too. Some make a sautéed apple compote, sweet and savory at once, that works.

Frequently asked questions

Can you swap Meaux mustard for another mustard at the end of cooking?

Technically yes, but not really recommended. Meaux mustard brings grain and texture, that's the point. Plain strong Dijon would make the sauce too smooth and aggressive. If you genuinely can't find it, use a medium-strength mustard with subtle grain. Otherwise, just use more initial Dijon and skip the Meaux altogether.

How do you keep the cream from breaking when you add whole grain mustard?

Remove your pan from the oven first, pour the juice into a saucepan on medium heat (not too high). Add cream gradually while whisking constantly. Once the cream is well integrated, remove from heat, wait 30 seconds, then add the Meaux mustard. Letting it cool slightly before the mustard avoids the thermal shock that would split the sauce.

Can you freeze this dish once the sauce is strained?

Yes, up to three months. Better to freeze the rabbit pieces and sauce separately in airtight containers for more controlled thawing. To serve, defrost in the fridge overnight, then reheat gently covered in a 160°C oven for 20 minutes max. Cover well so the rabbit doesn't dry out.