📍 Where this dish comes from: Burgundy (Bourgogne)
Discover the history of this region →
Discover the history of this region →
A French countryside classic that somehow remains underappreciated — rabbit braised in a bold, mustardy cream sauce, the Dijon’s sharpness mellowing over the long simmer into something deeply savory and complex. Rabbit is exceptionally lean, mild, and takes on flavors beautifully, making this dish a revelation for those trying it for the first time.
What You’ll Need
Servings: 4 servings
Calories: 430kcal
Ingredients
- 1 rabbit jointed into 8 pieces
- 4 tbsp Dijon mustard (for coating + sauce)
- 3 tbsp butter
- 2 shallots diced
- 2 garlic cloves
- 150 ml dry white wine
- 200 ml chicken stock
- 250 ml heavy cream
- 1 tbsp whole-grain mustard
- Fresh thyme, bay
- Flat-leaf parsley
- Salt and pepper
Instructions
- Season rabbit pieces. Brush generously with 2 tbsp Dijon mustard.
- Brown in butter over medium-high heat until golden. Remove.
- Cook shallots and garlic in same pan 3 minutes. Add white wine and thyme, reduce by half.
- Return rabbit. Add stock to nearly cover. Simmer covered 40 minutes until tender.
- Remove rabbit. Reduce cooking liquid by half. Add cream and simmer 5 minutes.
- Whisk in remaining Dijon and whole-grain mustard. Taste and season.
- Return rabbit, heat through. Scatter parsley and serve.
Nutrition
Serving: 1serving | Calories: 430kcal | Protein: 44g | Fat: 24g | Fiber: 1g
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Health Benefits
- Rabbit is one of the leanest common meats, lower in fat than chicken breast with a comparable protein content.
- Rabbit provides phosphorus, selenium, and vitamin B12 in a very lean format.
- Long braising breaks rabbit’s connective tissue down into gelatin, studied for its potential role in gut and joint health.
Pairs Well With
- Gratin Dauphinois Keto Chou-fleur
- Tian Provençal Légumes