An unmissable classic of French cuisine that will delight the most discerning palates. The tender rabbit meat is enveloped in a silky and tangy mustard sauce, accompanied by mushrooms and a touch of crème fraîche. A rustic yet elegant dish that deserves a place of honor on your table.
⏱️80 min
📊Medium
👥4 servings
🍽️Main
familyfestive
Ingredients
1.2 kgfarm rabbit
4 cuillères à soupeDijon mustard
200 mlthick crème fraîche
400 gbutton mushrooms
3 piècesgrey shallots
250 mldry white wine
3 cuillères à soupeolive oil
250 mlpoultry stock
2 brinsfresh thyme
1 feuillebay leaf
1 à goûtsalt and pepper
Instructions
1PREPARE THE RABBIT: Ask your butcher to cut the rabbit into 8 pieces (hind legs, fillets, breast). Pat each piece thoroughly dry with paper towels, as moisture will prevent proper browning. Salt and pepper each piece generously. Chef's tip: proper browning will give the meat a golden crust that will seal in the flavors and make the sauce richer.
2BROWN THE MEAT: In a cast iron cocotte or large saucepan, heat the olive oil over medium-high heat until it shines and shimmers slightly. Place the rabbit pieces and let them brown 3 to 4 minutes on each side, until you achieve a beautiful golden crust. You can do this in two batches to avoid crowding the pan. Remove the rabbit and set aside on a plate.
3PREPARE THE AROMATIC GARNISH: In the same cocotte, add the finely sliced shallots and sauté them for 2 minutes until they become translucent and release their aroma. Clean the mushrooms with a damp cloth and cut them into quarters. Add them to the cocotte and cook for 4 to 5 minutes, stirring regularly, until they release their liquid and begin to brown lightly.
4BIND THE MUSTARD SAUCE: Pour the white wine into the cocotte, scraping the bottom with a wooden spoon to deglaze all the savory browned bits. Let the wine reduce by half for 3 to 4 minutes. Pour in the poultry stock, then return the rabbit to the cocotte. Add the sprigs of thyme and bay leaf. Cover and simmer gently for 35 to 40 minutes, until the meat is very tender and comes away easily from the bone.
5FINISH THE SAUCE: Remove the rabbit from the cocotte and arrange it on a serving platter. Remove the thyme and bay leaf. In a bowl, mix the Dijon mustard with the crème fraîche until you obtain a smooth and silky mixture. Pour this mixture into the cocotte, stirring continuously over low heat for 2 to 3 minutes, without boiling so the cream doesn't curdle. Taste and adjust the seasoning with salt and pepper to your preference.
6PLATING AND SERVICE: Generously coat the rabbit with the mustard sauce, distributing the mushrooms and shallots evenly. Pour the remaining sauce into a sauce boat so guests can serve themselves according to taste. Garnish with a sprig of fresh thyme if desired. Serve immediately accompanied by fresh tagliatelle, rice, or mashed potatoes that will beautifully absorb this velvety and tangy sauce.