Rabbit with mustard sauce
Rabbit pieces simmered in mustard and cream with thyme.
Active time25 min
Cooking1 h
Total1 h 15 min
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Ingredients
- 200 ml full-fat crème fraîche
- 1500 g raw jointed rabbit on the bone
- 100 ml water
- 3 tbsp olive oil
- 5 tbsp strong mustard
- 1 pinch of ground black pepper
- 1 pinch of fine salt
- 1 tsp dried thyme
- 4 fresh chervil sprigs
Preparation
Season the rabbit with salt, pepper and thyme. Heat the oil in a casserole and brown the pieces on all sides for about 5 minutes. Spoon off excess fat.
1500 g raw jointed rabbit on the bone3 tbsp olive oil1 pinch of ground black pepper1 pinch of fine salt1 tsp dried thyme- casserole
- tongs
- spoon
Stir in the mustard to coat the rabbit. Cover and cook over low heat for 10 minutes.
5 tbsp strong mustard- casserole
- lid
- spoon
Add the cream and water. Cover and simmer gently for 45 minutes until tender, stirring occasionally to prevent sticking.
200 ml full-fat crème fraîche100 ml water- casserole
- lid
- spoon
Rinse, pick and chop the chervil. Scatter over the rabbit and serve with the hot sauce.
4 fresh chervil sprigs- knife
- chopping board
Allergens
- Milk
- Mustard
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration