Rabbit in a Creamy Mustard Sauce

2 Reviews
100% would make this recipe again

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1 rabbit, cut into 6-8 pieces 1.4 kg
2 tbsp olive oil 30 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 onions, finely chopped 200 g
2 cloves garlic, finely chopped
1/2 cup white wine 125 mL
1 cup chicken broth 250 mL
2 bay leaf 0.4 g
1/4 cup whipping cream 35% 65 mL
3 tbsp whole-grain mustard 45 g

Before you start

Ask the butcher to cut the rabbit into pieces.


  1. Preheat the oven to 175°C/350°F.
  2. Heat the oil in a casserole dish over medium-high heat. Add the rabbit and cook until golden. Season with salt and pepper. Set aside. Add the onion and garlic then cook until softened, about 3 min. Pour in the wine and scrape the bottom of the casserole dish. Put the rabbit back into the dish. Pour in the broth then bring to a boil. Add the bay leaves and mix well.
  3. Cover the dish and cook in the middle of the oven until the meat can be easily separated with a fork, about 2 hours.
  4. Meanwhile, in a small bowl, mix the cream and mustard. Set aside.
  5. Take the casserole dish out of the oven. Remove the rabbit from the dish, then bone it and set the meat aside. Add the cream mixture to the casserole and whisk well. Heat the mixture over medium heat for 2-3 min. Put the rabbit meat back into the dish to warm up then serve.

Nutrition Facts Table

per 1 serving (180 g)


% Daily Value




13 g

21 %

Saturated 4.4 g
+ Trans 0 g

22 %


90 mg


210 mg

9 %


3 g

1 %


1 g

2 %


1 g

Net Carbs

2 g


29 g

Vitamin A

3 %

Vitamin C

3 %


4 %


18 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Niacin, Phosphorus, Selenium, Vitamin B12, Vitamin B6, Zinc
Good source of  :
Iron, Potassium
Source of  :
Copper, Folacin, Magnesium, Manganese, Pantothenic Acid, Vitamin B1, Vitamin B2


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Meat and Alternatives 3 ½
Fats 1

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2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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