📝 About This Recipe
Hailing from the heart of Burgundy, this quintessential French bistro classic elevates the lean, delicate flavor of rabbit with a luxurious, velvety mustard cream sauce. The dish balances the sharp tang of Dijon with the richness of crème fraîche and the aromatic depth of fresh thyme and white wine. It is a sophisticated yet soul-warming example of French country cooking that celebrates the art of the slow braise.
🥗 Ingredients
The Rabbit
- 1 piece Whole rabbit (about 3 lbs, cut into 6-8 serving pieces)
- 1/2 cup All-purpose flour (for dredging)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly ground)
- 2 tablespoons Unsalted butter
- 1 tablespoon Extra virgin olive oil
Aromatics and Liquid
- 3 pieces Shallots (finely minced)
- 2 pieces Garlic cloves (smashed and minced)
- 1/2 cup Dry white wine (such as Chardonnay or Sauvignon Blanc)
- 1.5 cups Chicken stock (high quality or homemade)
- 4 sprigs Fresh thyme
- 1 piece Bay leaf (dried)
The Mustard Sauce
- 1/4 cup Dijon mustard (smooth, high-quality French brand)
- 2 tablespoons Whole grain mustard (for texture and depth)
- 1/2 cup Crème fraîche (at room temperature)
- 2 tablespoons Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Pat the rabbit pieces thoroughly dry with paper towels. Season generously with salt and pepper.
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2
Dredge each piece of rabbit in flour, shaking off any excess so only a very thin coating remains.
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3
In a large Dutch oven or heavy-bottomed sauté pan, heat the butter and olive oil over medium-high heat until the butter foam subsides.
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4
Working in batches to avoid overcrowding, brown the rabbit pieces until golden on all sides, about 4-5 minutes per side. Remove to a plate and set aside.
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5
Lower the 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 cook for just 30 seconds until fragrant, being careful not to let it brown or burn.
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7
Deglaze the pan with the white wine, scraping the bottom with a wooden spoon to release all the flavorful browned bits (the fond).
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8
Whisk in the smooth Dijon mustard and the chicken stock until well combined. Add the thyme sprigs and bay leaf.
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9
Return the rabbit pieces and any accumulated juices back into the pan. The liquid should come about halfway up the meat.
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10
Bring to a gentle simmer, then turn the heat to low. Cover with a tight-fitting lid and braise for 45-55 minutes, or until the rabbit is tender when pierced with a fork.
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11
Once the rabbit is cooked, remove the pieces to a warm serving platter and discard the thyme stems and bay leaf.
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12
Increase the heat to medium-high and simmer the sauce for 5 minutes to reduce slightly. Whisk in the whole grain mustard and the crème fraîche.
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13
Continue to simmer the sauce for another 2-3 minutes until it thickens enough to coat the back of a spoon. Do not let it boil vigorously once the crème fraîche is added.
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14
Taste the sauce and adjust seasoning with salt and pepper if needed. Return the rabbit to the pan briefly to coat in the sauce.
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15
Garnish with fresh parsley and serve immediately while piping hot.
💡 Chef's Tips
If you cannot find rabbit, this recipe works beautifully with chicken thighs (skin-on, bone-in). Avoid boiling the sauce after adding the crème fraîche to prevent it from curdling or breaking. For an even deeper flavor, brush the rabbit pieces with a little extra mustard before dredging them in flour. Rabbit is very lean; ensure your heat is low during the braising process to keep the meat from becoming tough.
🍽️ Serving Suggestions
Serve alongside buttered egg noodles or tagliatelle to soak up the exquisite mustard sauce. Pair with a crisp, dry white Burgundy or a light-bodied red like a Beaujolais Cru. A side of steamed green beans (haricots verts) with toasted almonds adds a lovely crunch. Crusty French baguette is essential for cleaning every last drop of sauce from the plate.