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Wild Rabbit in Mustard Sauce

Wild Rabbit in Mustard Sauce

Serves pea 4 Clock icon 2 hours 30 minutes
Wild rabbit has a wonderful, slightly gamey flavour and a delicate texture that lends itself well to long and slow cooking. Rabbit has often been paired with mustard in classical French cooking, and we think for good reason!

11 Farmdrop products in this recipe

£ 33 .20
11 items.

Here's how you do it

  1. Preheat the oven to 120°C.
  2. Put a casserole dish on to the hob on a high heat and add a glug of oil. Brown the pancetta pieces in the pan, then use a slotted spoon to remove them, leaving the fat in the pan.
  3. Season the rabbit with salt and brown it on both sides, in the pan. Take out the rabbit from the casserole and set aside.
  4. Add the onion, carrot, celery, bay leaf and thyme to the casserole. Cook for 10 minutes, until softened. Add the garlic and cook for one more minute.
  5. Turn up the heat and add the cider vinegar and wine, let it bubble for a few minutes to burn off the alcohol.
  6. Add the chicken stock and return the pancetta and the rabbit to the pan. Season with salt and pepper, put the casserole lid on and put it in the oven. Cook for 2 hours, until the rabbit easily breaks apart.
  7. When the rabbit is cooked, remove it from the casserole. Put the casserole onto the hob, on a high heat. Boil for 5-10 minutes to reduce the sauce slightly. Whisk in the mustard and the creme fraiche. Return the rabbit to the pan and season. Goes well with seasonal greens and mashed potato.


  • 1 wild rabbit, jointed
  • 100g cubed pancetta
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 stick of celery, finely chopped
  • 1 bay leaf
  • 3 stems of thyme
  • 2 cloves of garlic, crushed and chopped
  • 100ml cider vinegar
  • 300ml white wine
  • 400ml chicken stock
  • 3 tbsp creme fraiche
  • 2 tbsp English country mustard

Suitable for

  • Gluten free