📝 About This Recipe
Transport your kitchen to the rolling hills of Burgundy with this elegant, meat-forward bake that celebrates the lean, delicate flavor of rabbit. This classic French preparation involves searing the rabbit to golden perfection before slow-roasting it in a luxurious cocoon of sharp Dijon mustard, velvety crème fraîche, and aromatic herbs. The result is an incredibly tender meat bathed in a glossy, piquant sauce that balances rustic charm with sophisticated culinary finesse.
🥗 Ingredients
The Rabbit
- 1 piece Whole rabbit (approx. 3 lbs, jointed into 6-8 pieces)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/4 cup All-purpose flour (for light dredging)
- 2 tablespoons Extra virgin olive oil
- 1 tablespoon Unsalted butter
The Aromatics & Braising Liquid
- 3 pieces Shallots (finely minced)
- 3 pieces Garlic cloves (smashed and minced)
- 1/2 cup Dry white wine (such as Sauvignon Blanc or Chardonnay)
- 1 cup Chicken stock (low sodium)
- 4 sprigs Fresh thyme
The Mustard Cream Sauce
- 1/4 cup Dijon mustard (smooth, high quality)
- 2 tablespoons Wholegrain mustard (for texture)
- 1/2 cup Crème fraîche (at room temperature)
- 2 tablespoons Fresh tarragon (chopped)
- 1 teaspoon Lemon juice (freshly squeezed)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Pat the rabbit pieces completely dry with paper towels; moisture is the enemy of a good sear.
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2
Season the rabbit pieces generously with salt and pepper. Lightly dredge each piece in flour, shaking off any excess so only a fine veil remains.
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3
In a large oven-proof skillet or Dutch oven, heat the olive oil and butter over medium-high heat until the butter foam subsides.
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4
Sear the rabbit in batches, being careful not to crowd the pan. Cook for 4-5 minutes per side until deeply golden brown, then remove to a side plate.
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5
Reduce heat to medium. In the same pan, add the minced shallots and cook for 2-3 minutes until translucent and soft.
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6
Add the garlic and thyme sprigs, sautéing for just 1 minute until fragrant but not browned.
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7
Deglaze the pan with the white wine, using a wooden spoon to scrape up all the flavorful brown bits (fond) from the bottom. Let the wine reduce by half.
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8
Stir in the chicken stock and bring to a gentle simmer.
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9
In a small bowl, whisk together the Dijon mustard and wholegrain mustard. Use a brush or spoon to coat the top of each seared rabbit piece with this mustard mixture.
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10
Nestle the mustard-coated rabbit pieces back into the skillet. The liquid should come about halfway up the sides of the meat.
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11
Cover the skillet with a tight-fitting lid or foil and transfer to the oven. Bake for 45-50 minutes, or until the meat is fork-tender.
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12
Carefully remove the skillet from the oven. Transfer the rabbit pieces to a warm serving platter and tent loosely with foil.
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13
Place the skillet back on the stovetop over medium heat. Whisk in the crème fraîche and chopped tarragon. Simmer for 3-4 minutes until the sauce thickens and becomes glossy.
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14
Stir in the lemon juice and taste for seasoning, adding more salt if necessary. Remove the spent thyme sprigs.
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15
Pour the luxurious mustard sauce over the rabbit and serve immediately while piping hot.
💡 Chef's Tips
Always bring the crème fraîche to room temperature before adding to the hot sauce to prevent curdling. If you cannot find rabbit, this exact method works beautifully with a broken-down whole chicken. Rabbit is very lean; do not overcook past the point of tenderness or it may become dry. For a deeper flavor, let the seasoned rabbit sit at room temperature for 20 minutes before searing. Use a high-quality French Dijon (like Maille) for the most authentic, sharp flavor profile.
🍽️ Serving Suggestions
Serve alongside buttered wide egg noodles or pappardelle to soak up the extra mustard sauce. A side of honey-glazed roasted carrots provides a lovely sweetness to balance the mustard's tang. Pair with a crisp, high-acidity white wine like a Chablis or a dry Riesling. A simple green salad with a light vinaigrette helps cleanse the palate between rich bites. Warm crusty baguette is essential for mopping up every last drop of the crème fraîche sauce.