This recipe is a French country classic, and there are endless variations. Rabbit is a very lean meat with a delicate, gamey flavour which works well when paired with tomato-based stews and rich, creamy sauces. This recipe is both decadent and delicious, especially when it is braised in Dijon mustard and white wine. Enjoy this recipe courtesy of Executive Chef Marc Lyons from Tiara Restaurant at Queen’s Landing.
Braised Rabbit with Mustard Wine Sauce Recipe
Compliments of Executive Chef Marc Lyons from Tiara Restaurant at Queen’s Landing
Serves 2 people
4 Rabbit legs
1 Nob of butter
1 tbsp Olive oil
1 L Chicken stock
Sprig of thyme
2 Bay leaves
2 Shallots, peeled and chopped
1 Garlic clove, chopped
1 cup of Reserved chicken stock from braise
½ cup 35% Cream
2 tbsp of Dijon mustard
1 tbsp Unsalted butter
Dash of white wine vinegar to taste
Method for Rabbit:
- Preheat the oven to 240˚F.
- To cook the rabbit, add a knob of butter and olive oil to a heavy, cast iron dish. Heat until foaming, then season the rabbit legs with salt and pepper and add to the pan.
- Cook over a medium heat, making sure you turn the legs often to achieve a golden-brown colour all over.
- Add stock, bay leaf and thyme. Cover pot and place in oven for an hour or until fork tender.
- Pull legs from liquid to cool and reserve braising liquid for sauce.
Method for Sauce:
- Add a knob of butter to a stainless-steel pan and allow to melt over medium heat.
- Add the shallots, cook until soft, then add the garlic. Cook for a further 30 seconds, shaking the pan to distribute evenly, then add a good splash of white wine.
- Bring to a boil, reduce the wine by half, then pour in the stock and reduce by half again.
- Add the whipping cream and bring to a gentle simmer. Cook until slightly thickened, this should take approximately 5 minutes. Season and set aside.
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