Braised rabbit with tarragon, mustard and cream
- September 2013
- Serves 6
- Takes 25 minutes to make, 1 hour 30 minutes to cook
Wild rabbit is underrated, free-range, native, sustainable, low in fat and cheap. Give it a go in in Debbie Major’s creamy braised rabbit recipe.
- 449kcals (11.3g saturated)
- 4g (0.6g sugars)
- 2 small young wild rabbits (each weighing about 800g-1kg) or 1 large farmed rabbit (1.5-2kg), jointed
- 25g plain flour
- 2 tbsp sunflower oil
- 50g unsalted butter
- 2 tbsp tarragon vinegar or white wine vinegar
- 4 garlic cloves, sliced
- 150ml dry white wine
- 150ml rabbit or chicken stock
- ½ rounded tbsp wholegrain mustard
- ½ rounded tbsp Dijon mustard
- 3 tbsp double cream
- 2 tbsp chopped fresh tarragon, plus extra sprigs to garnish
- Season the rabbit pieces, then dust lightly with flour, knocking off and reserving the excess. Heat the oil and half the butter in a flameproof casserole or a large, deep frying pan over a medium heat until the butter is foaming. In batches, add the rabbit pieces and brown on both sides, then lift out onto a plate. Pour away the excess fat, then add the vinegar and scrape the pan with a spatula to release all the caramelised bits. Pour this over the rabbit, then wipe the pan clean with kitchen paper.
- Add the remaining butter to the pan and, when it has melted, add the garlic and fry gently for 1 minute. Stir in the reserved flour, then gradually stir in the white wine and rabbit or chicken stock.
- Return the rabbit pieces to the pan, cover tightly and simmer very gently until tender: wild rabbit will take about 1-1¼ hours; farmed rabbit about 45 minutes. Preheat the oven to 120°C/fan100°C/gas ½.
- Lift the rabbit out onto a warmed serving dish with a slotted spoon, cover with foil and keep warm in the oven. Increase the heat under the pan on the stove and bubble for a few minutes until the liquid is slightly reduced and well flavoured. Stir in the mustard and cream, then simmer a little longer until the sauce has slightly thickened once more – it should lightly coat the back of a spoon. Taste, season and stir in the tarragon. To serve, pour the sauce over the rabbit on the serving dish. Sprinkle with the extra tarragon sprigs, then serve with buttery mashed potato.
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