How to Cook Back Yard Rabbit in Mustard Sauce

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Rediscovering Tradition: How to Cook Rabbit in Mustard Sauce

As a child, I remember seeing rabbits hanging up outside the butcher shop, staring wide-eyed as the butcher truck pulled up, delivering whole pigs and pheasant. It’s something you don’t see anymore, and it makes me wonder why we’re so detached from our food and where our meat comes from. The pork chops on our plates seem to lack a story, a face, or a past. Learning how to cook rabbit might help bridge that gap.

I’m on a journey of rediscovering a real connection with food. I enjoy cooking and exploring genuine food options in a world bombarded with ultra-processed, prepackaged items. Along this journey, I’ve developed a passion for raising my own meat. I started with local beef and have always kept chickens for eggs. So raising meat chickens wasn’t a big leap. Interested in raising your own meat chickens? check out my free eBook here, its a wealth of knowledge. Recently, I ventured into raising rabbits, a decision that initially intimidated me due to the thought of butchering something so sweet and fluffy.

However, over time, I realized how sustainable and healthy rabbit meat is. It’s delicious, with a mild flavor that lends itself well to various recipes, and rabbits produce a surprising amount of meat. They reproduce easily and require minimal space—perfect for urban homesteaders. In fact, you can start a small rabbit operation in your backyard, making it accessible for anyone eager to raise their own meat.

Reflecting on my childhood, I can’t help but think about the turning point in England when rabbit became less socially acceptable. It was viewed as something of the past, a meal for those with limited means. Yet, my grandparents often spoke of rabbit stew, sharing fond memories of a dish that sustained them during tough times. Cooking rabbit today feels like a heartfelt tribute to my ancestors, connecting me to their culinary heritage.

Today, I’m excited to share a delightful recipe that embodies this connection: Rabbit in Mustard Sauce. This dish is not only delicious but also a wonderful way to explore the flavors of traditional cooking.

Ingredients:

• 1 rabbit (3-4 pounds), cut into serving pieces
• Salt and pepper, to taste
• 4 tablespoons butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1 tablespoon flour
• 1/2 cup chicken broth
• 2-3 tablespoons English mustard
• 1/2 teaspoon dried thyme
• 2 sprigs of rosemary
• 1/2 teaspoon salt
• 1/2 cup heavy cream
• 2 tablespoons cream (for garnish)
• 3 tablespoons chopped fresh parsley (for garnish)

Instructions:

1. Prepare the Rabbit:
   Begin by dispatching and butchering your rabbit. Leave the rabbit to rest over night in a cooler. Pat dry then seasoning the rabbit pieces generously with salt and pepper. This initial step helps to enhance the overall flavor of the dish.
2. Sear the Rabbit:
   In a large skillet or Dutch oven, melt 4 tablespoons of fresh butter over medium-high heat. Once the butter is hot and bubbling, add the rabbit pieces, skin side down. Sear for about 5-7 minutes until they develop a rich, golden-brown crust. Flip the pieces and cook for another 5 minutes. Once browned, remove the rabbit from the pan and set it aside.
3. Sauté the Aromatics:
   In the same pan, add the chopped onion and minced garlic. Sauté for 3-4 minutes until the onion is soft and translucent. The aroma will begin to fill your kitchen, setting the stage for the delicious dish to follow.
4. Create the Base:
   Stir in 1 tablespoon of flour and allow it to cook for about a minute. This step is crucial as it helps to thicken the sauce later. Gradually pour in the chicken broth while scraping the bottom of the pan to incorporate all those flavorful brown bits. I use chicken feet broth I canned, but store brought will also work.
5. Add Mustard and Herbs:
   Now it’s time to infuse the dish with flavor. Mix in 2-3 tablespoons of English mustard, 1/2 teaspoon of dried thyme, and the sprigs of rosemary. These ingredients will elevate the dish and add a wonderful depth of flavor. Return the rabbit pieces to the pan, ensuring they’re well-coated in the sauce.
6. Simmer and Tenderize:
   Cover the pan and let it simmer on low heat for about 30-40 minutes. This slow cooking process allows the rabbit to become tender and absorb the flavors of the sauce.
7. Finish the Sauce:
   After simmering, remove the rosemary sprigs from the pan. Stir in 1/2 cup of heavy cream and 1/2 teaspoon of salt. Let the sauce cook for an additional 5-10 minutes, allowing it to thicken slightly and become creamy.
8. Serve:
   To serve, arrange the rabbit pieces with some mash potatoes, drizzling the creamy mustard sauce over them. For a touch of elegance, garnish