Braised rabbit with tarragon mustard sauce
- January 2016
- Serves 4-6
- Hands-on time 30 min, simmering time 45 min
Debbie Major shares her recipe for mustard-braised rabbit which is full of flavours from white wine, shallots and tarragon.
- 26.6g (11.6g saturated)
- 7.7g (2.6g sugars)
- 25g plain flour, plus 2 tsp extra
- ½ tsp English mustard powder
- 1.5-2kg farmed rabbit, jointed
- 3 tbsp olive oil
- 350g small shallots,
- 50g finely chopped and the rest left whole
- 50g butter, plus 2 tsp extra
- 2 tbsp white wine vinegar
- 300ml dry white wine
- 300ml fresh rabbit or chicken stock (see recipe above)
- 2 tsp wholegrain mustard
- 2 tsp hot English mustard
- 3 tbsp crème fraîche/soured cream
- 2 tbsp chopped fresh tarragon,
- plus extra leaves to garnish
- Mix the 25g flour and mustard powder on a plate, then use to dust the rabbit pieces, reserving whatever’s left on the plate. Heat 2 tbsp of the oil in a flameproof casserole or large, deep frying pan, add the rabbit and brown the pieces on both sides. Lift them onto a plate and wipe the pan clean.
- Add the rest of the oil and the whole shallots to the pan and toss them around for 5-6 minutes until nicely browned all over. Set them aside with the rabbit.
- Add the 50g butter to the pan and, when it has melted, add the chopped shallots and fry gently until soft but not brown. Add the vinegar and leave it to sizzle until it has almost evaporated. Add the wine and simmer rapidly until reduced by half. Add the stock and bring to the boil. Return the rabbit to the pan, cover and simmer for 15 minutes. Add the whole shallots, then simmer, covered, for 30 minutes more or until the rabbit is tender.
- Lift the rabbit and shallots onto a warm serving dish, cover and keep warm in a low oven. Increase the heat under the pan and simmer the sauce rapidly for 2-3 minutes until slightly reduced. Mix the remaining 2 tsp flour and 2 tsp butter into a paste, then whisk in a little at a time until the sauce has thickened a little. Stir in the mustards, crème fraîche/soured cream and tarragon, then taste and season. Pour the sauce over the rabbit, sprinkle with the tarragon, then serve.
You might need to add more stock or water after step 4 if your sauce has reduced too much while cooking.
This dish will keep overnight in the fridge. Reheat gently until piping hot to serve.
Rate & review