Monday, September 13, 2010

Wasciwy Wabbit

Rabbit with Mustard

4-5lb rabbit meat
Oil as needed
1/2oz butter
1oz shallots, chopped
2oz dijon or grainy mustard
salt/pepper to taste
1/4tsp dried thyme
1cup white wine
1cup chicken stock
1cup heavy cream

Clean and cut the rabbit into pieces for stewing
Brown the rabbit in the oil in a thick bottomed pan
Remove rabbit and keep warm. Degrease the pan
Add butter to the pan and sweat the shallots until translucent. Do not brown
Add the mustard, salt, pepper, thyme, wine, and stock to the pan and return the rabbit to it. Cover and braise slowly over low heat or in a low oven until the meat is cooked.
Remove the rabbit from the liquid and set aside
Reduce the cooking liquid by 1/2 and skim excess fat from the top.
Temper heavy cream and add it to the reduced liquid. Simmer and reduce to desired thickness.
Adjust seasonings and return rabbit to the sauce. Serves 8


  1. ive never had rabbit. how is it compared to lets say, beef or chicken ?

  2. I've never had rabbit either. For some reason I think it would taste like duck... Not sure why

  3. Rabbit is generally pretty gamey. It's closer to venison as opposed to duck, though.

  4. thanks mate.. supporting ya blog as well

  5. I don't think I could eat a rabbit :/

  6. Need moar pics for delight's sake.

  7. This is a good recipe for the oncoming zombie apocalypse, mmmmm field rabbit

  8. Rabbit meat can be gamey if it's not cooked right. This recipe looks like it's the bee's knees.