Rabbit In Creamy Mustard Sauce
A classic French dish featuring rabbit cooked in a creamy mustard sauce with mushrooms and onions.
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- •1 whole Rabbitcut into pieces
- •Chicken bonesfor stock
- •Rabbit bonesfor stock
- •Celeryfor stock
- •Carrotsfor stock
- •Leekswhite part, for stock
- •Bouquet garnifor stock
- •2 Onionsone for stock, one for sauce
- •Clovefor stock
- •Mushroomswhite cooking
- •Butterfor cooking mushrooms and onions
- •1/2 Lemonjuice for mushrooms
- •Pearl onionsglazed
- •Sugarfor glazing onions
- •1 tbsp Flourfor sauce
- •2 tbsp Creamfor sauce
- •2 tbsp Mustardfor sauce
- •1/2 tbsp Tarragonfresh, for sauce
- 1
Prepare the rabbit stock using chicken bones, rabbit bones, celery, carrots, leeks, bouquet garni, onions, and clove. Simmer for 45 minutes.
45 min
- 2
Cook mushrooms in water with butter and lemon juice until tender. Set aside.
10 min
- 3
Glaze pearl onions with water, sugar, and butter until soft. Set aside.
10 min
- 4
Brown rabbit pieces in a pan. Remove and set aside.
10 min
- 5
In the same pan, sweat onions, add flour to make a roux, then gradually add stock to create a velouté sauce.
10 min
- 6
Add cream to the sauce and reduce by a quarter.
5 min
- 7
Return rabbit pieces to the sauce and simmer on low heat for 45 minutes.
45 min
- 8
Remove rabbit, add tarragon and mustard to the sauce, adjust seasoning, and return rabbit to the sauce.
5 min
- 9
Serve with mushrooms, glazed onions, and sauce over tagliatelle.
5 min
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