Rabbit recipe in mustard and carrot sauce
Growing up in a field where hunting rabbits and hares is common, cooking with these animals seems to me the most normal thing in the world, although it is not as widespread as others. The truth is that it is inexpensive, healthy and very tasty meat if it is accompanied well, as in this rabbit recipe in mustard and carrot sauce.
Mustard can be as intense as you like, or use a spicy variety. I always have a jar in the fridge of Dijon plain mustard and also seeds in the pantry, which add a lot of flavor to the sauces. If you have some dairy intolerance, fortunately you can find light cream without lactose or even use a vegetable, soy, oat or rice variant.
IngredientsFor 2 persons
- Rabbit 0.5
- Spring onion 1
- Big carrot 1
- 1 teaspoon mustard seeds
- White wine 100 ml
- Vegetable stock or water 220 ml
- Dijon mustard 15 ml
- Liquid cream for cooking 125 ml
- Ground black pepper
- Dried or fresh thyme
- Fresh parsley
- Extra virgin olive oil
How to make rabbit in mustard and carrot sauceDifficulty: easy
- Total time 55 m
- Elaboration 10 m
- Cooking 45 m
Season the rabbit and cook in a casserole or frying pan with olive oil, browning it well on all sides, about 10-12 minutes. Remove and reserve on a plate. Peel and cut the onion and carrot into small cubes.
Lightly poach the onion in the same saucepan along with the mustard seeds, add the carrot and season with salt and pepper. Cook for about 10 minutes, until the carrot is no longer hard. Reincorporate the rabbit, wash with the wine and let the alcohol evaporate.
Add the broth or water, cover, lower the heat and cook for about 25 minutes. Remove the rabbit, add the cream with the mustard and mix well. Season with salt and pepper, add parsley and thyme and serve the sauce over the meat.
With what to accompany the rabbit to the mustard
I like to serve a dish like this rabbit in mustard and carrot sauce with the classic garnish of white rice, although you can change it for another one that you like, such as mashed or fried potatoes, couscous or quinoa. Or we can do without the garnish and serve it with good bread, generous crumbs and crispy crust.Tags: Desserts Fish Vegetables And Legumes