Rabbit in Mustard and Thyme Sauce As I Like It!

The scent of thyme, that warm, earthy fragrance, always transports me back to my grandmother’s kitchen in the French countryside. I remember her, sleeves rolled up, expertly browning rabbit on the stovetop, the aroma mingling with the sweet scent of simmering wine. It wasn’t fancy, but it was love on a plate – simple, rustic, and utterly unforgettable. This recipe is my attempt to capture that same feeling, that comforting taste of home.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Servings: 4
• Yields: 4 portions
• Dietary Type: Not specified

Ingredients

• 800 g rabbit, cut into portion-sized pieces
• 2 tablespoons olive oil
• 1 cup all-purpose flour
• 1 cup dry white wine
• 1 garlic clove
• ½ bay leaf
• 1 teaspoon thyme
• 1 tablespoon Dijon mustard
• 2 cups chicken stock
• 2 teaspoons salt
• 1 teaspoon pepper

Equipment Needed

• Large frying pan (preferably Teflon)
• Wooden ladle

Instructions

1. Begin by preparing the rabbit. Cut the meat into portions, similar to how you would prepare chicken for frying.

2. In a bowl, combine the flour, salt, and pepper. Mix thoroughly.

3. Dredge each piece of rabbit in the flour mixture, ensuring it’s evenly coated. Shake off any excess flour.

4. Place the frying pan over medium-high heat. Add the olive oil.

5. Once the oil is hot, carefully add the floured rabbit pieces to the pan. Be careful not to overcrowd the pan; work in batches if necessary to ensure proper browning.

6. Fry the rabbit until it is nicely browned on all sides. This typically takes about 5-7 minutes per side.

7. Add the garlic clove to the pan and fry for no more than 1 minute, until fragrant. Be careful not to burn the garlic, as this will impart a bitter flavor.

8. Pour in the dry white wine. The wine will deglaze the pan, loosening any flavorful browned bits stuck to the bottom.

9. Add the thyme and bay leaf.

10. Using a wooden ladle, stir the mixture, scraping up any browned bits from the bottom of the pan. These bits add depth and richness to the sauce.

11. Reduce the heat to low, cover the pan, and cook for 45 minutes, or until the rabbit is tender.

12. Check the rabbit periodically during cooking. If the pan becomes too dry, add some chicken stock to maintain a simmering consistency.

13. After 45 minutes, remove the lid and add the Dijon mustard.

14. Stir the mustard into the sauce until it is fully incorporated.

15. Continue to cook for another 5 minutes, allowing the sauce to thicken slightly. The sauce should be dense but not overly thick.

16. Remove the bay leaf before serving.

Expert Tips & Tricks

• For an even richer flavor, marinate the rabbit in the white wine with the thyme and bay leaf for a couple of hours (or even overnight) before cooking.
• If the sauce isn’t thickening to your liking, you can whisk a teaspoon of flour with a tablespoon of cold water to create a slurry, then stir it into the sauce during the last few minutes of cooking.
• Don’t discard the bones! Save them to make a flavourful stock later. Rabbit stock is excellent for soups and stews.
• If you want a deeper flavour, you can also add a chopped shallot with the garlic.
• Make sure your pan is large enough to hold all of the rabbit without overcrowding, to properly brown it.

Serving & Storage Suggestions

Serve the Rabbit in Mustard and Thyme Sauce hot, spooned generously over a bed of creamy mashed potatoes. The rich sauce is also delicious with crusty bread for soaking up every last bit. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, or microwave in short intervals, stirring occasionally. Freezing is not recommended as it can affect the texture of the sauce and meat.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	542.5 kcal	N/A
Calories from Fat	178 g	33%
Total Fat	19.8 g	30%
Saturated Fat	4.7 g	23%
Cholesterol	117.8 mg	39%
Sodium	1463 mg	60%
Total Carbohydrate	30.5 g	10%
Dietary Fiber	1.1 g	4%
Sugars	2.6 g	N/A
Protein	46.7 g	93%

Variations & Substitutions

• For a richer sauce, substitute half of the chicken stock with heavy cream during the last 10 minutes of cooking.
• If you don’t have rabbit available, chicken or turkey can be used, although the flavor profile will be slightly different. Adjust cooking time as needed to ensure the meat is cooked through.
• Experiment with different herbs. Rosemary or sage would also complement the mustard and wine nicely.
• Add mushrooms! Button, cremini or shiitake mushrooms would be delicious added during the wine step.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of mustard?
A: While Dijon mustard provides the most authentic flavor, you can experiment with other mustards like whole grain or even a slightly sweeter honey mustard, but be aware that this will alter the final taste.

Q: How do I know when the rabbit is cooked through?
A: The rabbit is done when the internal temperature reaches 165°F (74°C). The meat should also be tender and easily pierced with a fork.

Q: What if the sauce is too thin?
A: If the sauce is not thick enough, you can remove the rabbit pieces and simmer the sauce uncovered for a few more minutes until it reduces to the desired consistency.

Q: Can I make this recipe in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Brown the rabbit as instructed, then transfer it to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours, or until the rabbit is very tender.

Q: Can I add vegetables to this dish?
A: Absolutely! Carrots, onions, and celery can be added to the pan along with the garlic for extra flavor and nutrition.

Final Thoughts

I truly hope you give this Rabbit in Mustard and Thyme Sauce a try. It’s a dish that’s close to my heart, and I believe it has the power to bring warmth and comfort to your own kitchen. Don’t hesitate to experiment with the variations and substitutions to make it your own. And please, share your feedback – I’d love to hear how it turns out! Pair it with a crisp green salad and a glass of dry white wine for a truly memorable meal.