As I mentioned before, rabbit is a very popular meat around here. And because I love it, I’m always trying to find new ways of cooking it. Even if I really like a recipe, I get bored after a while! So this time I remembered that my mum used to cook Rabbit with mustard sauce and it was really good. I even remember her taking a pot of this delicious dish to my work place on a cold winters day. And my colleagues still talk about it and how delicious it was 🙂 My mum may not be a queen in the kitchen but she does have her specialties that we all love…
Back home, we have our own mustard brands which are not hot and strong like English and French mustard. I find them to be more sweet and light. But I wanted a different taste so I used Dijon mustard and also added some fresh herbs. My mum’s recipe was very simple so I decided to “pimp it” a bit 🙂 Then I served it with “skin on” new potatoes boiled and tossed in butter. Because the mustard sauce it’s quite rich you need to serve it with a simple side like these potatoes or white rice. And enjoy it 🙂
Rabbit with mustard sauce
- 1 rabbit cut into pieces
- 1 onion chopped
- 3 cloves garlic minced
- 50 g butter
- Olive oil needed
- 200 ml white oil
- 2 tbsp Dijon mustard
- 100 ml cream
- 100 g flour
- 2 bay leaves
- Fresh rosemary and thyme chopped
- Chilly flakes to taste
- Salt and pepper to taste
- In a pan, place the olive oil and butter. When hot, add the pieces of rabbit and let it brown.
- Season with salt, pepper and chilly flakes.
- Add the onion and flour and stir.
- Add the mustard, wine and enough hot water to just cover the rabbit. Stir well to combine all ingredients.
- Add the garlic, rosemary, thyme and bay leaves.
- Cover and cook for 1 hr on medium heat.
- Once cooked, add the cream, stir and cook for 1 min.
- Correct the seasoning and serve.