🍽️ Tender Braised Rabbit with Creamy Mustard Sauce

Name: Tender Braised Rabbit with Creamy Mustard Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 1 rabbit (ready for cooking); 1 tsp peppercorns; 0.5 tsp mustard seeds; salt; 4 sprigs of thyme; 2 onions; 3 garlic cloves; 2 parsley roots; 4 tbsp olive oil; 250 ml dry white wine; 350 ml rabbit stock (jar); 5 sprigs of thyme; 2 tbsp coarse-grained mustard; 1 tbsp sunflower oil; 200 ml whipping cream (min. 30% fat content); white pepper (from the mill); 1 tsp cornstarch

995 kcal · 30 min · 4 servings

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Ingredients

1 rabbit (ready for cooking)
1 tsp peppercorns
0.5 tsp mustard seeds
salt
4 sprigs of thyme
2 onions
3 garlic cloves
2 parsley roots
4 tbsp olive oil
250 ml dry white wine
350 ml rabbit stock (jar)
5 sprigs of thyme
2 tbsp coarse-grained mustard
1 tbsp sunflower oil
200 ml whipping cream (min. 30% fat content)
white pepper (from the mill)
1 tsp cornstarch

Instructions

1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. Cut the rabbit into 6 to 8 pieces.
3. Rinse the meat pieces and pat them dry with a kitchen towel.
4. Coarsely crush the pepper and mustard in a mortar.
5. Rub the meat with the spice mixture and salt.
6. Peel the onions, garlic, and parsley roots.
7. Cut the vegetables into coarse cubes.
8. Sear the rabbit pieces in a casserole dish on the stove for 5 to 6 minutes on all sides.
9. Add the prepared vegetables to the meat and roast them briefly.
10. Deglaze the mixture with white wine.
11. Pour in half of the rabbit stock.
12. Close the lid of the casserole dish.
13. Place the casserole in the preheated oven and braise the meat for about 1 hour.
14. Baste the meat with the stock repeatedly during cooking.
15. Add the remaining stock if necessary.
16. Wash the thyme and shake it dry.
17. Strip the thyme leaves from the stems.
18. After the cooking time is finished, increase the oven temperature to 250 degrees.
19. Remove the rabbit pieces from the casserole dish.
20. Place the meat on a baking sheet.
21. Brush the pieces with mustard and oil.
22. Broil the meat for about 15 minutes.
23. Strain the sauce from the casserole dish.
24. Puree the sauce until smooth.
25. Press the sauce through a fine sieve into a small pot.
26. Add the cream to the sauce.
27. Stir in some medium-hot mustard if desired.
28. Season the sauce with salt and white pepper.
29. Thicken the sauce with starch mixed in cold water if desired.
30. Stir the thyme leaves into the sauce.
31. Place the rabbit pieces in a serving dish.
32. Pour the sauce over the meat.
33. Serve the dish garnished with fresh herbs if desired.

Nutrition per serving

kcal: 995
Protein: 82 g · Fett/Fat: 64 g · Carbs: 12 g