Rabbit with Mustard Sauce by @professionalchefs

45 min

4 servings

🍖

1

Rabbit

🍷

100 ml

White wine

🧅

3

Shallots

🧄

3 cloves

Garlic

🌼

30 ml

Grainy Dijon mustard

🍲

500 ml

Chicken stock

🥣

30 ml

Demi-glace

🥛

200 gr

Heavy cream

🌿

4.5 sprigs

Thyme

🫗

30 ml

Cooking oil

🧂

1 pinch

Salt

⚫

1 pinch

Pepper

  1. Cut

    Cut your rabbit into 8 pieces and season with salt.

  2. Heat

    In your Hexclad hybrid sauteuse, on medium heat, heat up some neutral oil and sear the pieces of rabbit.

  3. In the same pan, on low heat, sweat your shallots and whole garlic.

  4. Deglaze

    Deglaze with white wine making sure to get all the fonds.

  5. Reduce

    Reduce by half, add the rabbit pieces back in, and cover with the chicken stock and add the thyme.

  6. Cook

    Cook on simmer for 20-25 minutes, do not overcook it.

  7. Add

    Add the heavy cream, mustard, demi-glace and reduce until thick enough to coat the rabbit.

  8. Season

    Adjust seasoning if necessary.

  9. Serve

    Serve with wide noodles, bon appétit!

Rabbit with Mustard Sauce by @professionalchefs

45 min

4 servings

🍖

1

Rabbit

🍷

100 ml

White wine

🧅

3

Shallots

🧄

3 cloves

Garlic

🌼

30 ml

Grainy Dijon mustard

🍲

500 ml

Chicken stock

🥣

30 ml

Demi-glace

🥛

200 gr

Heavy cream

🌿

4.5 sprigs

Thyme

🫗

30 ml

Cooking oil

🧂

1 pinch

Salt

⚫

1 pinch

Pepper

Preparation Steps

  1. Step 1/9

    Cut your rabbit into 8 pieces and season with salt.

    🍖Rabbit
    🧂Salt
    🔪Knife
    🪵Cutting board

  2. Step 2/9

    In your Hexclad hybrid sauteuse, on medium heat, heat up some neutral oil and sear the pieces of rabbit.

    🫗Cooking oil
    🍖Rabbit

  3. Step 3/9

    In the same pan, on low heat, sweat your shallots and whole garlic.

    🧅Shallots
    🧄Garlic
    🪵Wooden spatula

  4. Step 4/9

    Deglaze with white wine making sure to get all the fonds.

    🍷White wine
    🪵Wooden spatula

  5. Step 5/9

    Reduce by half, add the rabbit pieces back in, and cover with the chicken stock and add the thyme.

    🍲Chicken stock
    🌿Thyme
    🪵Wooden spatula

  6. Step 6/9

    Cook on simmer for 20-25 minutes, do not overcook it.

  7. Step 7/9

    Add the heavy cream, mustard, demi-glace and reduce until thick enough to coat the rabbit.

    🥛Heavy cream
    🌼Grainy Dijon mustard
    🥣Demi-glace
    🪵Wooden spatula

  8. Step 8/9

    Adjust seasoning if necessary.

    🧂Salt
    ⚫Pepper

  9. Step 9/9

    Serve with wide noodles, bon appétit!

Composition

Ingredients

Types

Meat, Alcohol, Vegetables, Condiments, Broth, Dairy, Herbs, Oils, Spices

Ingredients

Rabbit, White wine, Shallots, Garlic, Grainy Dijon mustard, Chicken stock, Demi-glace, Heavy cream, Thyme, Cooking oil, Salt, Pepper

Allergens

Dairy

Dietetics

Dietary regimen

Keto, Low-carb

Calories

450 kcal

Macro nutrients

Protein: 30g, Fat: 25g, Carbohydrates: 10g, Sugars: 2g, Fiber: 1g

Nutritional Information

Minerals

Sodium: 800mg, Potassium: 600mg, Iron: 2.5mg

Vitamins

Vitamin A: 500IU, Vitamin C: 20mg, Vitamin D: 1.5µg

Preparation

Time Information

Preparation

20 minutes

Cooking

25 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Knife, Cutting board, Wooden spatula

Appliances

Sauteuse

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

instagram

Original Creator

@professionalchefs

Origin

Cuisine

French

Geographic

France, Île-de-France

Various

Aspect

Texture

Creamy

Flavors

Savory

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (covered), fridge : 3 days (airtight container), freezer : 1 month (airtight container)