Braised French Rabbit in Dijon Mustard Cream

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A signature Burgundian braise, this French classic pairs tender rabbit with sharp Dijon mustard, dry white wine, and a silky finish of crème fraîche. It is rustic yet elegant, traditionally served with boiled new potatoes or wide egg noodles to catch every drop of the tangy sauce.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 42 gFat
• 18 gSaturated Fat
• 8 gCarbs
• 1 gFiber
• 3 gSugar
• 45 gProtein
• 520 mgSodium
• 780 mgPotassium
• 80 mgCalcium
• 3 mgIron
• 4 mgVitamin C
• 250 mcgVitamin A

Ingredients

For the rabbit

• 1 whole rabbit (about 3 lb / 1.5 kg), cut into 8 serving pieces
• 2 tablespoons all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 oz (115 g) slab bacon or thick-cut lardons, diced

For the braise

• 4 large shallots, finely minced
• 3 garlic cloves, smashed
• 8 oz (225 g) cremini mushrooms, quartered
• 1 cup (240 ml) dry white wine, such as Chablis
• 3 tablespoons smooth Dijon mustard
• 1 cup (240 ml) heavy cream
• 2 sprigs fresh thyme
• 1 bay leaf
• 1/2 cup low-sodium chicken stock, if needed
• 2 tablespoons chopped flat-leaf parsley, to finish

Directions

1. Pat the rabbit pieces dry and season generously with salt and pepper, then dust lightly with flour, shaking off any excess. In a heavy Dutch oven, heat the olive oil and butter over medium-high until shimmering; brown the rabbit in batches on all sides, about 3 minutes per side, transferring to a plate as you go.
2. Add the diced lardons to the same pot and cook for 4 to 5 minutes until the fat renders and the pieces turn crisp and golden. Stir in the shallots and garlic and cook for 2 minutes until softened, then add the mushrooms and sauté until they release their moisture and turn golden, about 5 minutes.
3. Pour in the white wine and scrape the bottom of the pot with a wooden spoon to loosen all the browned bits. Whisk in the Dijon mustard until smooth, then nestle the rabbit pieces back into the pot along with the thyme and bay leaf; the liquid should come about halfway up the meat (add chicken stock if needed).
4. Bring the liquid to a gentle simmer, cover, and transfer to a preheated 325°F (165°C) oven. Braise for 50 to 60 minutes, turning the rabbit once halfway through, until the meat is fork-tender and pulling slightly from the bone.
5. Remove the pot from the oven and transfer the rabbit pieces to a warm serving dish; tent with foil. Discard the thyme stems and bay leaf, then set the pot over medium heat and stir in the heavy cream; simmer for 5 to 7 minutes until the sauce thickens enough to coat the back of a spoon.
6. Taste the sauce and adjust seasoning with salt and pepper. Return the rabbit to the sauce and warm gently for 2 minutes, spooning the sauce over the pieces. Scatter with chopped parsley and serve immediately with boiled potatoes, buttered noodles, or crusty country bread.

Cook’s Notes

• For deeper flavor, marinate the rabbit pieces in the white wine with thyme and a sliced shallot overnight in the refrigerator; strain and use the liquid for braising.
• If rabbit is unavailable, substitute 3 lb (1.4 kg) bone-in chicken thighs; reduce braising time to 35 minutes.
• A heavy enameled Dutch oven distributes heat evenly and prevents the cream sauce from scorching during the final simmer.
• Toast the Dijon mustard briefly in the warm pot before adding liquid to bloom its flavor and mellow any harsh acidity.
• Leftovers keep refrigerated for up to 2 days; reheat gently in a covered pan with a splash of cream to revive the sauce.

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