Rabbit with Mustard Sauce

Serves 4
"Delicious! With a fresh rabbit from Craig's Butchery." Quote from Salt & Pepper Jenny Meaney.


  • 1 Rabbit cut into 8 pieces 2 Tblspns veg. Oil
  • 2 1/2 Tblspns butter
  • 2/3 cup finely chopped shallots
  • 1 1/4 cups dry white wine
  • 1 3/4 cups chicken stock
  • 2 tspn dijon mustard
  • 2 tblspns whole grain mustard
  • 1 tspn cornflour in tblspn cold water
  • 2 tblspns chopped fresh flat leaf parsley


  1. Pat rabbit pieces dry, season with salt and pepper.
  2. Brown rabbit in heated oil in skillet(heavy base), about 6 minutes.
  3. Pour off oil from skillet.
  4. Melt 1 tblspn butter over moderate low heat, add shallots & cook until softened, about 3 minutes.
  5. Add wine, bring to boil & reduce volume by half.
  6. Return rabbit to pan, along with stock, simmer, covered, until cooked, about 40-45 minutes.
  7. Remove rabbit, reduce sauce to about 2 cups. Whisk about 1/4 cup sauce & mustards in a small bowl, then whisk into skillet.
  8. Stir dissolved cornstarch into sauce, whisk until thickened.
  9. Add remaining butter, parsley & season to taste.
  10. Return rabbit to pan to heat through before serving.

Recipe courtesy "The Gourmet Cookbook" ed. Ruth Reichl 2004.


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