Braised rabbit with Dijon mustard sauce

OLYMPUS DIGITAL CAMERAOn our local market there is one stall, which sells poultry and game in superb quality and the owner acts like a real salesman shouting the offers in a unique style. Recently he had really nice rabbits and therefore we could not resist buying them, also not knowing how to prepare them. After consulting our cookbooks we decided in favor for a Manuel Feidel recipe, which was a good choice. We ended up with a robust and delicious winter dish.


  • 3 rabbit hind legs
  • 50 ml vegetable oil
  • 20 g butter (unsalted)
  • 120 g Dijon mustard
  • Herbs de Provence (Manu is using 3 tsp thyme leaves)
  • 2 shallots, finely diced
  • 150 ml dry white wine (we were using 200 ml)
  • 250 ml pouring cream (we were using 100 g crème fraîche)
  • salt & pepper to taste

Preheat the oven to 160 C. Heat oil and butter in a Dutch oven over medium heat. When the butter starts to foam, add the rabbit legs, season to taste with salt & pepper and cook for 6 minutes or until golden on both sides. Remove the Dutch oven from the heat, then remove the legs and spread with a little of the mustard and sprinkle with the herbs and set aside.

Return the pot to the heat. Add the shallots and stir over low heat for 3 minutes or until soft. Add the wine and bring to boil. Return the rabbit to the Dutch oven and cover with a tight fitting lid.

Transfer the rabbit to the oven and bake, rotating the legs twice during cooking, for 45 minutes or until tender.

Remove the rabbit from the Dutch oven and place on a large serving plate. Return the Dutch oven to the heat, then add the crème fraîche an the remaining mustard and stir well to remove cooked pieces on the bottom. Simmer the mixture over low heat until it is reduced by one-third. Check the seasoning and adjust with more salt and pepper if desired.

To serve, pour the mustard sauce over the rabbit and serve with French fries and carrots.