Smothered down in a wine-infused braise of two mustards, the rich white meat of rabbit cooks low and slow in this tart and tantalizing combination of flavors. It’s Louisiana French meets European French in this French Mustard-Braised Rabbit recipe.
French Dijon mustard and Creole Louisiana mustard combine in this mustard-braised rabbit dish that links the two culinary cultures. (All photos credit: George Graham)
The people of South Louisiana have many ancestral ties to their French cultural roots–cooking included. For instance, a delicate roux made by a trained saucier in the kitchen of a Michelin-starred French restaurant takes the same basic technique as a Cajun recipe for one made by a skilled Cajun cook on a home stovetop. Although the bayou version invariably dives deeper and darker in search of flavor, the method is identical. The same can be said of mustard, and this recipe for mustard-braised rabbit celebrates the culinary linkage, yet differences in taste of the two cultures. It is a recipe I discovered some years ago.
In my long career, I’ve had the opportunity to represent some very interesting clients–none more so than the ABC of France tourism cooperative. The Alsace, Burgundy and Champagne regions of Eastern France searched the United States for an ad agency to represent them in building an American travel market and they selected mine because of our cultural tourism focus. Marketing the culturally rich region was a dream assignment and for over six years we developed communication programs to highlight the historical, culinary and wine-producing significance of this colorful European travel destination.
It was a journey of discovery. Touring this vast area east of Paris, I found out just how culturally diverse France can be. From the rolling hills of the vineyards to the mountains of Alsace, the culinary differences are dramatic. While I enjoyed the German influence of Alsatian cuisine, I must admit that the area around Dijon in the Burgundy region boasts more earthy, intensely rich flavors that are closer to my home in South Louisiana. The mustard-growing region anchored by the famous Maille mustard operation is responsible for the endless interpretations of dishes featuring that ingredient.
Rabbit meat is a common ingredient in Cajun cooking and the star of my Mustard-Braised Rabbit recipe.
Cooking with rabbit is a common ingredient of both rural Louisiana and French cultures. And it was the pungent punch of a mustard-braised rabbit I had in a French farmhouse that helped me connect the two cuisines. It was a grand and gratifying combination of flavors. The rich white meat of the rabbit was cloaked in a velvety sauce of peppery mustard that created perfect symmetry of tastes.
As I set out to recreate that dish, it gradually became clearer how much the culture of my Acadiana has in common with the rural regions of France. Although our tastes may have evolved in different directions, our connections to farmers and artisans are a key to the cultural traditions that we both value. In Louisiana, we are partial to grainy Creole mustard as a spice-infused base for many of our Cajun recipes, and in Burgundy it is the sweeter and smoother Dijon-style mustard that is preferred. To balance this full-flavored Mustard-Braised Rabbit dish, I use both.
Tender, braised rabbit in a rich mustard sauce brings two cultures together in one delicious Mustard-Braised Rabbit recipe.
- 3 strips smoked bacon, chopped
- 1 cup diced yellow onion
- 1 cup diced celery
- ½ cup diced green bell pepper
- 2 cups fresh mushrooms, cleaned
- 1 large carrot, peeled and diced
- 1 tablespoon minced garlic
- ½ cup chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh rosemary
- 1 cup chopped fresh kale
- 1 whole rabbit, cut into pieces
- Kosher salt and freshly ground black pepper
- 1 cup all-purpose flour
- ¼ cup canola oil
- ½ cup dry white wine
- 2 tablespoons Louisiana Creole mustard, such as Zatarain's
- 2 tablespoons Dijon-style mustard, such as Maille Dijon Originale
- 2 cups chicken stock, divided
- 1 cup heavy whipping cream
- In a large cast-iron skillet with heavy lid on medium-high heat, add the bacon. Cook until the bacon is crispy and remove to a paper towel and drain.
- In the same pan on medium heat, add the onions, celery, bell pepper, and mushrooms to the remaining bacon grease. Sauté the ingredients just until the onions turn translucent and then add the carrots and garlic along with the parsley, rosemary, and kale. Stir all the vegetables together for 2 minutes and then remove to a platter.
- Place the rabbit pieces on a platter and pat dry with paper towel. Season with salt and pepper. Dredge the pieces lightly in flour and place on a platter.
- In the same pan on medium heat, add the oil. Once the oil is hot, add the rabbit pieces. Brown the rabbit on both sides.
- Pour off any remaining oil from the pan and add the sautéed vegetables and the bacon pieces back to the pan with the rabbit. On medium heat, add the wine and deglaze the pan. Cook until the wine reduces by half. Add both mustards and stir until combined. Add 1 cup of chicken stock. Lower the heat to a simmer, place the cover on the pan and let cook for 20 minutes.
- Uncover, add the cream and stir to combine. Cover and let simmer for 10 minutes. Stir to make sure the sauce is thickening, but not sticking on the bottom of the pan. Add more chicken stock to thin it out, if needed. Cover and simmer for another 10 minutes until the rabbit is tender. Taste the sauce and add salt and pepper as needed. Cover the pan and keep warm.
- For serving, present the pan in the center of the table in traditional farmhouse style. Serve with steamed rice or mashed potatoes along with crusty French bread, and of course, a bottle of French Burgundy wine.
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Thanks, George.
Unfortunately, I’m a rabbit owner so wouldn’t ever actually eat rabbit (I have in the past, and it’s delicious), but this recipe looks amazing. Anything with mustard is alright in my book 🙂
This dish was absolutely delicious. Thank you so much! I did change the amount of flour though, did you mean 2tbsp not cups? Will definitely do again. Am off to make the corn chowder next!
Sue – Good comment. I think what I really meant to say was to have enough flour to lightly dredge the rabbit pieces. But you are right, that is way more than you will need. I updated the recipe to reflect half that amount of flour. Thanks for the input and thanks for testing the recipe. Glad it was “absolutely delicious.” You made my day! Best, George
Thank YOU George! I actually did use one cup of flour and it was perfect! Got ingredients to make the crab & corn chowder & the chicken soup, can’t wait!! Thanks again for sharing!
Dear George, thank you for such an appetizing recipe! May I ask you one question? I live in Italy and cannot find kale here (and have never tried it). Could you reccomend some substitute?
Elena-
Keep looking! There really isn’t a simple substitute for kale, but my research shows that Lacinato kale is a variety of kale with a long tradition in Italian cuisine, especially that of Tuscany. It should be available in mainstream markets there or specialty green grocers. The only recommendation for a green leaf substitute would be the bitter leaves of collard greens, which will be harder (if not impossible) to find in Italy. Best of luck and Buon Appetito!
Thank you so much! Will follow your advice.
Looking forward to making this rabbit dish tonight,,,
This was amazing! I usually do not follow any website, but since my husband and I are still licking our plates ……❤️
I’m anxious to try this recipe. I usually just cook my rabbit in a brown gravy, which is delicious. The rabbit I have in my fridge is removed from the bone & and is marinated. Can this be used?
Dina- Yes. Deboned rabbit will work fine, but the cooking time will be shorter, depending on the size of the pieces. All the best.
My son just made this for my birthday dinner, and it was absolutely delicious. I haven’t had a rabbit dish since my German mama’s recipe which was smothered in brown gravy. It was delicious, but this was so much more flavorful. Question: Can you cook this in a crockpot?
Christina –
Thanks for the comment. I would not cook this in a crockpot since cooking the bacon and browning the vegetables and rabbit pieces necessitates a heavy skillet. Technically, you could transfer the browned vegetables and rabbit and finish in your slow cooker, but you will have to guess at the length of time to cook. All the best to you and your family.
I can’t wait to make this. One question: The photo of the rabbit includes the offal, but I can’t tell if you intended the offal to be included in the dish. My East-Texas genes say yes, but I don’t want to spoil the dish for other less adventurous eaters.
Hey Art F: I applaud your keen eye and adventurous culinary spirit. Most cleaned and packaged rabbit does not include those tasty bits and pieces, so I did not include it in the recipe. That said, if you happen to have a artisan butcher who can provide you with the good stuff, then feel free to include, but i suggest serving it separately. Heat up a saute pan on medium heat and melt a tablespoon of butter. Add some minced garlic, stirring constantly for about a minute. Add the livers, hearts, and kidneys. Cook about 2-3 minutes on each side, until just golden brown, watch your garlic and stir often – so as not to burn it. Season with salt and pepper, and serve on the side for adventurous diners. Thanks for a great comment.
Will this dish work with a cut up chicken? Just can’t source any good rabbit where I live. Thanks
Hey Rich- What a great question, and the answer is a resounding “yes.” What you are referencing is a dish from Lyon called Poulet à la Moutarde Française or French Mustard Chicken which is just as tasty and more convenient for most home cooks. Here’s the deal: Rather than boneless, skinless chicken that tends to dry out, I recommend you source bone-in chicken breast, and if large, cut them in half. Follow the recipe, but be careful not to overcook the chicken. If you prefer the juicier thigh meat, that should work also, but be sure to get the bone-in pieces. Bon appétit!