Ingredients
Units Scale
- 600g rabbit pieces or 1 whole rabbit broken down into thighs, drumsticks and loin fillets
- 500ml chicken stock
- 2 tbsp Dijon mustard
- 2 tbsp Creme Fraîche
- 100g bacon lardons
- 50ml white wine
- 1 tbsp all-purpose flour
- 1 large shallot, finely minced
- 2 cloves garlic, finely minced
- 1 sprig of thyme
- 1 bay leave
- Parsley, finely chopped
Instructions
- Preheat your oven to 180c/350f.
- Heat up a large sauté pan or casserole on a medium heat and add a tablespoon of cooking oil. When shimmering, add your rabbit pieces and brown all over. Once browned, remove from the pan and reserve.
- Add the lardons and cook until crispy and the fat has rendered. You should have a nice brown crust (fond) formed on the bottom of the pan.
- Drain some of the fat so that you’re left with roughly 1 tablespoon. Add the garlic and shallots and sauté until softened.
- Add the flour and cook out for 1-2 minutes.
- Deglaze the pan with white wine, scraping off all the brown bits on the bottom of the pan.
- Add the stock, Dijon mustard and creme fraîche and stir to combine.
- Add the browned rabbit pieces back along with the thyme and bay leaf.
- Place a lid on the pot and put it in the oven for 45 mins. Check that the leg meat is tender – if not, put it back into the oven for another 15 minutes.
- When the meat is cooked, remove the pieces of rabbit (and discard any bones) and keep warm. Bring the sauce to a boil and reduce the sauce until it’s nice and thick.
- To serve, place the rabbit pieces on a plate and cover with the sauce. Garnish with finely chopped parsley.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Mains
- Cuisine: French