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It’s easy to see why mustard is a classic ingredient in rabbit dishes. It’s delicious. This kind of thing would be really good made with chicken thighs and legs too. I’d take the skin off to minimize the amount of fat if using chicken. Domestic rabbits (farm-raised, not wild) give a very lean white meat that is not at all strongly flavoured.

Serve with rice or sautéed potatoes.

Serves 3


1 rabbit (about 3 to 4lbs / 1 1/2 to 2 kg), cut into serving pieces
3/4 bottle of dry white wine (I used a Chablis)
3 tablespoons plus 2 tablespoons Dijon mustard (I used a combination of classic Dijon and wholegrain)
250ml / 1 cup crème fraîche
3 tablespoons butter
2 garlic cloves, crushed
5 shallots, finely sliced
3 bay leaves
1 sprig of thyme
Salt and freshly ground black pepper
1 carrot, sliced thinly (optional)
1 cube of sugar (optional)
1 tablespoon fresh parsley, chopped roughly


Coat the pieces of rabbit with the Dijon mustard (3 tablespoons)
Melt the butter in a large skillet over medium high heat
Add the rabbit and brown on all sides
Meanwhile bring to the boil, in a saucepan, the wine with the bay leaves, thyme, garlic, sugar and carrot
When the rabbit is nicely browned, remove to a plate and keep warm
In the skillet add more butter, if needed, and cook the shallots until translucent
Add the rabbit and the wine mixture
Season and allow to simmer for about 1 hour
In a bowl, mix the cream, the 2 tablespoons of Dijon mustard and some parsley
Remove the rabbit when cooked and place on a serving platter
Add the cream and mustard mixture to the wine cooking juices and cook for 2 minutes, do not allow it to boil
Pour the sauce over the rabbit and serve
Bon Appétit!