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Rabbit with Mustard Cream Sauce

Name: Rabbit with Mustard Cream Sauce
Total time: 1 h 27 min
Yield: Serves 4
Cuisine: French
Ingredients: 1 tbsp olive oil; 2 tbsp Dijon mustard; 1500 g rabbit, 1 whole rabbit cut into 6 pieces; ½ tsp salt; black pepper, to taste; 120 ml water; 60 ml dry white wine; 60 ml heavy cream

Rabbit coated in Dijon, started in a hot oven and then braised until tender, with a quick wine and cream sauce made in the same dish. A French classic that works with farmed or wild rabbit.

YieldServes 4
Hands-on30 min
Total1 h 27 min
Difficulty

Ingredients

1 tbspolive oil
2 tbspDijon mustard
1500 grabbit, 1 whole rabbit cut into 6 pieces
½ tspsalt
to tasteblack pepper
120 mlwater
60 mldry white wine
60 mlheavy cream

Contains

Dairy
Mustard
Sulfites
Olive
Grapes
Cabbage family (any)
Turmeric
Black and white pepper
All mammal meat (alpha-gal)
Rabbit and hare
Histamine (aged and fermented foods)
Lactose
FODMAPs (any)
Alcohol

Taste

Heat
Sour / bright
Salty
Umami / savory
Richness / fat
Herbal / fresh

Texture

Tender-braised

Equipment

Oven

Season

Any season

Occasion

Weeknight
Entertaining

Effort

20–45 min active
1–3 hours total
Difficulty 2
One pot

Nutrition

Calories: moderate
Protein: high
Carbs: low
Fat: moderate
Fiber: low
Sodium: moderate

Budget

Budget: moderate

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Method

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Ingredients

What it costs to shop for

The method is for members

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