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July 20, 2006

Filed under: Uncategorized — ros @ 1:03 pm

Rabbit with dijon mustard sauce


Ingredients  (per portion)

  • half a jointed rabbit, offal removed
  • butter for frying
  • 1 medium onion 
  • Enough chicken stock to cover the rabbit in your casserole dish.
  • 4 sprigs thyme leaves
  • 100ml double cream
  • 2 tablespoons dijon mustard
  • 2 rashers unsmoked streaky bacon
  • dash worcestershire sauce


  1. Preheat your oven to 140 C (between gas mark 2 and 3) 
  2. Brown each rabbit joint in a hot saucepan and transfer to a casserole dish.
  3. Gently soften the onions with half the thyme in some butter. Add the chicken stock and bay leaves and simmer for a few minutes.
  4. Pour the liquid over the rabbit joints until they are completely covered. Place the casserole dish in the oven for three hours.
  5. Remove the casserole from the oven and place about 200ml of the braising liquid into a jug.
  6. Slice the other half of the onion. Cut the bacon into inch wide strips. Fry these in butter with the rest of the thyme until the bacon is cooked. Add the cream, mustard and the 200ml of braising liquid. Mix well and simmer until the liquid has become thick. Add pepper and worcestershire sauce to taste. Don’t add any salt.
  7. Serve the rabbit with creamy garlic mash and a green vegetable with the sauce poured over.


  1. And what do we do with the offal?

    Comment by David Hudson — July 20, 2008 @ 4:10 pm

  2. Whatever you like, really- I generally only have the kidneys and liver attached to the rabbits I buy and they get used in other recipes (e.g. Gordon Ramsay’s barley risotto with kidneys) or more usually as they are so small, thrown into leftover hash etc.

    Comment by ros — July 22, 2008 @ 1:17 pm

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