Rabbit with Mustard and White Wine Sauce – Recipe

I love rabbit and this my favourite recipe for cooking it.

Rabbit with Mustard and White Wine Sauce


1 Rabbit, Cut into joints
1 Onion, Finely chopped
2 Cloves Garlic, Finely chopped
2 tablespoons Olive oil
½ cup White wine
2 tablespoons Butter
½ cup Chicken stock
½ cup Full Grain Dijon Mustard
1 ½ teaspoons Fresh thyme, Chopped
1 teaspoon Yellow Mustard Seeds
½ cup Fresh cream
Black pepper
4 tablespoons Fresh Parsely, Chopped


1. Roll the rabbit pieces in flour. Heat the butter and oil to a heavy pot and brown the rabbit pieces over medium heat. When sufficiently browned take it out and set aside.

2. Add the onion and garlic to the pot and cook until soft and golden. Add the white wine and turn up to heat. Make sure the pot is deglazed. Now add the mustard, mustard seeds, thyme and chicken stock. Bring to the boil. Add seasoning.

3. Return the rabbit pieces to the pot, and turn the heat to low. Cover with a lid and simmer the rabbit for 45 minutes to 1 hour. The meat should be soft and come off the bone easily.

Rabbit with Mustard and White Wine Sauce

4. Remove the meat and reduce the sauce over high heat to about one half the original volume. Add cream and parsley and stir through. Cook for a few minutes. Taste for seasoning. Return the rabbit pieces and warm through. Serve with a crusty bread and a glass of chilled white wine.


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