Rabbit in a Creamy Mustard Sauce

2 Reviews
100% would make this recipe again

This recipe is incompatible with your food profile

Ingredients

??? rabbit, cut into 6-8 pieces ???
??? olive oil ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? onions, finely chopped ???
??? garlic, finely chopped ???
??? white wine ???
??? chicken broth ???
??? bay leaf ???
??? whipping cream 35% ???
??? whole-grain mustard ???

Before you start

Ask the butcher to cut the rabbit into pieces.

Method

  1. Preheat the oven to 175°C/350°F.
  2. Heat the oil in a casserole dish over medium-high heat. Add the rabbit and cook until golden. Season with salt and pepper. Set aside. Add the onion and garlic then cook until softened, about 3 min. Pour in the wine and scrape the bottom of the casserole dish. Put the rabbit back into the dish. Pour in the broth then bring to a boil. Add the bay leaves and mix well.
  3. Cover the dish and cook in the middle of the oven until the meat can be easily separated with a fork, about 2 hours.
  4. Meanwhile, in a small bowl, mix the cream and mustard. Set aside.
  5. Take the casserole dish out of the oven. Remove the rabbit from the dish, then bone it and set the meat aside. Add the cream mixture to the casserole and whisk well. Heat the mixture over medium heat for 2-3 min. Put the rabbit meat back into the dish to warm up then serve.

Nutrition Facts Table

per 1 serving (180 g)

Amount

% Daily Value

Calories

270

Fat

13 g

21 %

Saturated 4.4 g
+ Trans 0 g

22 %

Cholesterol

90 mg

Sodium

210 mg

9 %

Carbohydrate

3 g

1 %

Fibre

1 g

2 %

Sugars

1 g

Net Carbs

2 g

Protein

29 g

Vitamin A

3 %

Vitamin C

3 %

Calcium

4 %

Iron

18 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Niacin, Phosphorus, Selenium, Vitamin B12, Vitamin B6, Zinc
Good source of  :
Iron, Potassium
Source of  :
Copper, Folacin, Magnesium, Manganese, Pantothenic Acid, Vitamin B1, Vitamin B2
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Meat and Alternatives 3 ½
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.