STOCKISTS
CONTACT
Buy meat online

Wild rabbit with mustard sauce

Servings: 2

Preparation Time: 20 min

JUMP TO THE RECIPE
Print Recipe

Ingredients

  • 4 whole rabbits
  • 50 gm salt
  • 1 litre water
  • 1 tbsp mixed bay leaf, fennel seed, dried herbs, lemon zest
  • 2 tbsp olive oil
  • 1 onion, sliced 1cm thick
  • 1 clove garlic, sliced
  • 1 stick celery sliced
  • 2 strips lemon zest, use a peeler
  • 1 cup chicken stock or water
  • 200 cream ml
  • 1 tsp corn starch
  • 2 tbsp wholegrain mustard
  • 1 tbsp chopped fresh dill, or parsley
  • White pepper
  • Mashed potato (for serving)
  • Broccolini or other greens (for serving)

1. Cut the back legs of the rabbit, then the front legs at the shoulder blade, then the remaining part (saddle) in half. It is not as hard as it sounds.

2. Place the salt, water and herbs in a plastic or glass container, stir until the salt the melted, then place the rabbit pieces in this brine, leave them in here for 24 to 48 hours. The rabbit will absorb the flavours of the herbs you are using so you can get creative here.

3. The next day remove the rabbit and rinse with cold water. Sauté the rabbit and vegetables in a little olive oil until just coloured, add the stock (touch of white wine is nice too) cover the pot and simmer until the rabbit is tender.

This takes about 60 minutes.

4. Once tender, pour the stock into another pot and add the cream, taste to see if more salt is needed (it shouldn’t), if you are happy with the taste, add the mustard and chopped herbs, mix the corn starch with a little water and stir in to thicken.

5. Add the rabbit pieces to the sauce and simmer for a couple of minutes so the rabbit is nicely coated by the sauce.

6. Serve with mash potato and broccolini

Total Cook Time

60 min

Cooking Temperature

Cooking temperature not available.

Total Servings

2