Mustard White Wine Braised Rabbit – A Tender and Flavorful Stewed Rabbit Recipe
If you’ve never tried braised rabbit, this mustard white wine braised rabbit recipe is the perfect introduction to one of the most tender and flavorful meats in traditional French cuisine. Slow-braised in a white wine Dijon mustard sauce, this dish highlights the delicate texture of rabbit while infusing it with deep, savory flavors.
Mustard White Wine Braised Rabbit | Classic French Braised Rabbit Recipe with Creamy Dijon Sauce
DifficultyMedium
Servings4
Prep time20 minutes
Cook time1 hour30 minutes
Total time1 hour50 minutes
Ingredients
For the Braised Rabbit:
- 1 whole rabbit, cut into 6-8 pieces
- 2 tbsp olive oil
- 1 tbsp 1 tablespoon
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup all-purpose flour, (for dredging)
For the White Wine Mustard Sauce:
- 2 shallots, finely chopped
- 3 cloves garlic, minced
- 1 cup dry white wine, 1 cup dry white wine
- 1 1/2 cups chicken or vegetable broth
- 2 tbsp Dijon mustard
- 1 tbsp whole-grain mustard
- 1/2 cup heavy cream
- 1 tsp fresh thyme, (or ½ teaspoon dried thyme)
- 3 bay leaves
For Garnish & Serving:
- Fresh parsley, chopped
- Crusty French bread, mashed potatoes, or buttered noodles
Let's Get Cooking!
Instructions:
- 1
Prepare the Rabbit
- Pat the rabbit pieces dry and season with salt and black pepper.
- Lightly dredge in flour, shaking off excess.
- 2
Sear the Rabbit
- Heat olive oil and butter in a Dutch oven over medium-high heat.
- Brown the rabbit pieces for 3-4 minutes per side, then remove and set aside.
- 3
Build the Sauce
- Lower heat to medium and add shallots and garlic, sautéing until softened.
- Pour in the white wine, scraping up browned bits. Let reduce for 5 minutes.
- Stir in broth, Dijon mustard, whole-grain mustard, thyme, and bay leaves.
- 4
Braise the Rabbit
- Return the rabbit pieces to the pot, submerging them in the sauce.
- Cover and simmer on low heat for 1 hour 30 minutes, flipping occasionally.
- 5
Finish and Serve
- Stir in heavy cream for a silky finish.
- Serve with crusty bread, mashed potatoes, or buttered noodles.
Equipment
Recipe Notes and Variations
Recipe Notes for the Best Braised Rabbit
- Use Fresh or Farm-Raised Rabbit: While wild rabbit has a more pronounced gamey flavor, farm-raised rabbit is milder and more tender. If using wild rabbit, consider soaking it in buttermilk or a saltwater brine for a few hours before cooking to mellow out the strong flavors.
- Searing is Essential: Properly browning the rabbit locks in moisture and builds depth in the sauce. Take the time to develop a golden crust before braising.
- Braising is the Best Method: Rabbit is a lean protein, meaning it benefits from slow-cooking in liquid to prevent dryness.
- Mustard Variations: This recipe calls for Dijon and whole-grain mustard, but you can experiment with spicy brown mustard or a hint of honey mustard for a slightly sweeter, more balanced flavor.
- Choose the Right White Wine: A dry Sauvignon Blanc, Pinot Grigio, or Chardonnay works well. Avoid overly sweet wines, as they can alter the dish’s balance.
Variations of Mustard White Wine Braised Rabbit
1. Cooking Method Variations
✔ Slow Cooker Rabbit Stew:
- Brown the rabbit first, then transfer it to a slow cooker.
- Add the wine, broth, shallots, garlic, and mustard. Cook on LOW for 6-7 hours or HIGH for 3-4 hours.
- Stir in the cream at the end before serving.
✔ Instant Pot Braised Rabbit:
- Use the Sauté function to sear the rabbit.
- Add remaining ingredients, seal the lid, and cook on HIGH pressure for 30 minutes.
- Allow natural pressure release for 10 minutes before opening the lid.
✔ Oven-Braised Rabbit:
- Preheat oven to 325°F (163°C).
- Follow the stovetop instructions, then transfer everything to a Dutch oven.
- Cover and bake for 1.5 to 2 hours, flipping the rabbit pieces occasionally.
2. Sauce & Flavor Variations
✔ Creamy Mustard Rabbit Stew: Add extra heavy cream and a spoonful of butter for a thicker, silkier sauce.
✔ Herb-Infused Rabbit Stew: Try fresh rosemary, sage, or marjoram for a more aromatic and herbal taste.
✔ Garlic-Lovers’ Version: Increase the garlic to 6 cloves and add roasted garlic paste for deeper flavor.
✔ Wine-Free Version: If you prefer to cook without alcohol, replace the wine with extra broth and a tablespoon of white wine vinegar for acidity.
✔ Spicy Dijon Rabbit: Add ½ teaspoon red pepper flakes or 1 teaspoon hot mustard for a little heat.
✔ Rustic Mediterranean Rabbit Stew: Replace mustard with sun-dried tomatoes, olives, and rosemary, creating a more Italian-inspired version.
3. Alternative Protein Options
✔ Chicken Braised in Mustard and White Wine: If rabbit isn’t available, use bone-in, skin-on chicken thighs and reduce cooking time to 45 minutes to 1 hour.
✔ Pork Tenderloin in Mustard Sauce: Pork pairs beautifully with mustard and white wine—slice into medallions and braise for 30-40 minutes.
✔ Braised Duck with Mustard: Duck has a rich, gamey profile similar to rabbit, making it an excellent alternative.
✔ Vegan “Rabbit” Stew: Swap rabbit for hearty mushrooms (portobello or king oyster), chickpeas, and potatoes, using vegetable broth instead of chicken broth.
4. Side Dish Pairings
✔ Traditional French Pairings:
- Creamy Mashed Potatoes – The perfect base for soaking up the mustard sauce.
- Buttered Egg Noodles – A light and tender option that complements the rich flavors.
- Crusty French Bread – Ideal for scooping up the sauce.
✔ Rustic Vegetable Sides:
- Roasted Carrots and Parsnips – Adds natural sweetness.
- Braised Leeks or Shallots – Complements the mustard-based sauce.
✔ Light & Fresh Pairings:
- Frisée Salad with Walnuts & Dijon Vinaigrette – Adds a bright contrast to the dish’s richness.
- Steamed Green Beans or Asparagus – Provides a fresh, crisp contrast.
✔ Wine Pairing Suggestions:
- White Wine: Chardonnay, Viognier, or Sauvignon Blanc to match the sauce’s acidity.
- Light Red Wine: Pinot Noir or Beaujolais for a deeper, earthier pairing.
Make-Ahead & Storage Tips
✔ Make-Ahead: This dish tastes even better the next day, as the flavors continue to develop. Make it a day ahead and reheat before serving.
✔ Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
✔ Freezing: The braised rabbit (without cream) can be frozen for up to 3 months. Thaw overnight before reheating.
✔ Reheating: Warm on the stove over low heat, stirring gently to avoid overcooking the rabbit. Add a splash of broth or cream if the sauce has thickened too much.
This mustard white wine braised rabbit recipe is a perfect blend of elegance and comfort, making it a versatile dish for both casual meals and gourmet dinners. With multiple variations and serving options, it’s a true French classic that anyone can master.
Nutrition
| Calories | 460 |
| Carbohydrates | 12g |
| Cholesterol | 110mg |
| Fat | 24g |
| Fiber | 2g |
| Protein | 48g |
| Saturated Fat | 10g |
| Sodium | 680mg |
| Sugar | 3g |
| Unsaturated Fat | 9g |
History, Evolution, and Inspiration Behind Braised Rabbit
The Culinary Tradition of Cooking Rabbit
Rabbit has been a staple in European and Mediterranean cuisine for centuries, valued for its lean, high-protein meat and subtle, slightly sweet flavor.
- In French cuisine, Lapin à la Moutarde (Rabbit with Mustard Sauce) is a classic bistro dish, often served in Burgundy and other wine-producing regions where slow-braising in white wine is traditional.
- In Italian cooking, stewed rabbit recipes often feature tomatoes, rosemary, and olives for a rustic, countryside flavor.
- In Spanish and Portuguese cuisine, rabbit is often braised with saffron, garlic, and smoked paprika, bringing out its earthy undertones.
This braised rabbit recipe takes inspiration from these classic European techniques while ensuring an approachable and easy-to-follow method for home cooks.
The Art of Cooking the Perfect Braised Rabbit
Why Braising is the Best Cooking Method for Rabbit
Because rabbit meat is naturally lean and delicate, it benefits greatly from slow braising. The low-and-slow cooking process allows the connective tissue to break down, making the meat incredibly tender and flavorful.
✔ Prevents dryness – Braising in white wine and broth ensures the rabbit stays moist.
✔ Enhances flavor – The mustard sauce, herbs, and aromatics infuse the meat with deep, savory complexity.
✔ Creates a luscious sauce – As the rabbit cooks, the wine and mustard reduce into a silky, restaurant-quality sauce.
Interesting Things About This Recipe
- Naturally Low in Fat & High in Protein – Rabbit is one of the leanest meats, making it a healthy alternative to chicken or pork.
- A Dish with Depth and Balance – The tanginess of Dijon mustard, the richness of white wine, and the subtle sweetness of shallots create perfectly balanced flavors.
- Simple Yet Elegant – While this dish is sophisticated enough for a dinner party, it’s also easy enough for a cozy weeknight meal.
An Overview of the Recipe Components
This stewed rabbit recipe consists of three essential elements:
- The Rabbit Meat – Lightly seared for a golden crust before braising.
- The White Wine Mustard Sauce – A rich, tangy sauce made with Dijon mustard, white wine, broth, and cream.
- The Aromatics and Herbs – Shallots, garlic, thyme, and bay leaves enhance the overall depth of the dish.
What Occasions Is This Recipe Perfect For?
✔ Date Night or Special Occasions – A unique and elegant dish to impress.
✔ Fall & Winter Dinners – Comforting, rich flavors perfect for cooler months.
✔ Holiday Gatherings – A great alternative to traditional roasted meats.
✔ French-Inspired Meals – Pairs beautifully with classic French sides like gratin potatoes or buttered haricots verts.
Why This is the Perfect Braised Rabbit Recipe
✔ Slow-braised for fork-tender texture.
✔ Balanced flavors with a creamy, tangy white wine mustard sauce.
✔ A healthy, high-protein alternative to chicken.
✔ Perfect for both casual meals and elegant entertaining.
