Classic French Recipe Baked Rabbit with Mustard Cream
Baked Rabbit is a classic French recipe made with Dijon mustard and cream. However, if you don’t want to cook rabbit, substitute chicken thighs. Serve with rice, quinoa or a crusty baguette.
Baked Rabbit with Mustard Cream
- 1 large Rabbit jointed into 6 portions or 6 large chicken thighs
- 2 large Shallots finely sliced
- 2 tsp Plain Flour
- 50 gr Butter
- 1 tsp Olive Oil
- 200 ml White Wine
- 1 tsp Dijon Mustard
- 500 ml Chicken stock
- 100 ml Double Cream
- 2 sprigs Fresh Thyme
- 1 Bay Leaf
- Preheat the oven to 180°C (350°F)
- Melt half the butter with the oil in a large frying pan over a medium heat.
- Season the rabbit portions with salt and black pepper and gentle sauté them until golden brown on all sides.
- Transfer the rabbit to a large flame-proof casserole dish.
- Wipe the frying pan clean with kitchen paper and add the remaining butter, return to a medium heat and gently sauté the sliced shallots until softened (about 5 minutes).
- Add the flour to the softened shallots and, stirring continuously, cook for 1 minute.
- Remove the pan from the heat and stir in the wine and half the stock.
- Return the pan to the heat and cook gently, stirring all the time until the sauce thickens.
- Add the mustard, season with salt and black pepper and simmer gently for 2 minutes.
- Remove from the heat and pour over the rabbit (in the casserole dish).
- Add the remaining stock to the casserole and gently bring to the boil on the hob.
- Add the thyme and bay leaf and place a piece of baking parchment on the surface of the casserole, then cover with its lid.
- Transfer the dish to the preheated oven for 1.5 hours, or until tender – the meat will begin to fall off the bone when cooked.
- Remove the casserole from the oven and place on the hob.
- Using a slotted spoon, gently remove the rabbit pieces and set aside.
- Stir in the cream and gently simmer for 5 minutes, removing the sprigs of thyme and bay leaf.
- Replace the rabbit pieces and adjust the seasoning to taste.