Tempt Your Tastebuds - Rabbit with Dijon Mustard Sauce by Ed Baines

RABBIT WITH DIJON MUSTARD SAUCE

This delicious rabbit recipe is from the Dijon region of France, where mustard was once regarded as a remedy to ward off the plague. I was inspired to choose this recipe by the recently returned Legacies of Plagues - A Social and Medical History Tour of Italy, France and England, led by Dr Norman Swan in May 2024.

The wonderful combination of white meat, mustard, white wine and cream creates a memorable dish. This recipe pairs well with rabbit, chicken or pork fillets and serves perfectly with mashed potatoes. I also recommend serving some French beans on the side.

This dish also has the advantage of being easily reheated. I usually thin sauces with a little bit of water, if I reheat them.

Best served with plenty of creamed potatoes on the side, this is pure comfort food.

INGREDIENTS

1 whole farmed rabbit (or chicken), jointed

Pinch of salt

2 tablespoons Dijon mustard

Juice of ½ a lemon

1 tsp ground pepper

1 tablespoon olive oil  

MUSTARD SAUCE

3 oz butter

2  onions, roughly chopped

3 cloves garlic, chopped

6 sliced smoked bacon, sliced into 3 cm pieces (1 1/5-inch pieces)

2 tablespoons flour

1.5 pints of chicken stock

1 glass dry white wine

2 teaspoons chopped fresh thyme

½ pint single cream

2 tablespoons Dijon mustard  

METHOD

Preheat oven 180°C / 355°F / gas 2.

Remove any visible fat from the rabbit meat. Rinse meat under cold water and drain well with kitchen paper.

Brush pieces with mustard, but do not use too much of it, as it otherwise will burn during the frying process. Generously salt and pepper the meat.

Fry the meat pieces in portions in hot olive oil in an oven-safe pot until they have a nice colour. Use more oil if necessary. Put browned meat aside.

Fry onions and bacon in the pot you fried the rabbit for 5 minutes, stirring frequently. Then add the garlic and sprinkle with flour and stir.

Lower the heat and add wine and stock and bring to a gentle boil while you keep stirring. Add meat and chopped thyme.

Cover with a lid and cook in the oven for 75-90 minutes or until tender. Remove pot from oven and put on stove.

Add cream and 2 tablespoons of Dijon mustard.

Mix and check if you want to add another tablespoon. Season with salt and pepper to taste. Cook over a low heat for a few minutes on the stove until the sauce is creamy.

Serve on individual plates with mashed potatoes and vegetable of your choice.

Bon appétit!

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