Rabbit in Garlic Mustard Cream Sauce

A month or so ago, I asked my sous chef for permission to cook rabbit for him, and he agreed under the condition that I didn’t tell him what he was eating before or during his consumption of it. Since kids change their minds all the time, I asked him the morning I planned to cook it, “Hey…do you remember when you gave me permission to cook rabbit if I don’t tell you? Is that still good?” He gave me a look and said, “Well, now I know…but okay.”

Knowing I might only get one shot, I started devising a plan for how I wanted to prepare the rabbit! This dish is a bit of a play off the French classic preparation of rabbit, Lapin a la Moutarde. As we always do though, we made a few alterations, namely foregoing the wine in the sauce and swapping out the cream for goat milk. The rabbit and the sauce went extremely well together…and we even liked the sauce so much that we made it again a few nights later for a Geschnetzeltes dish!

We served our rabbit with Sneaky Mashed Potatoes (Version 3 – with Turnip) and steamed peas. It would have also paired very well with long grain wild rice or Harvest Cauliflower Rice!

Time: 60 Minutes


  • Rabbit Legs. If you’ve got a whole rabbit, here’s how to Break Down a Rabbit.
  • Garlic Stock. Veggie Stock will work too if you press some fresh garlic into it with a garlic press.
  • Milk. We used Goat Milk.
  • Whole Grain Dijon Mustard
  • Parsley
  • White Pepper
  • 3 Tablespoons of Butter
  • 2 Tablespoons All Purpose Flour


  • Melt a tablespoon of butter in a large pan, and when it’s hot, add your rabbit legs. Sear for a few minutes on each side until they brown on the top and bottom.
  • Pour in your stock, and turn the heat to low. Cover the pan, and let braise for 35 minutes.
  • As your rabbit finishes its braising time, use a fork to mash 2 tablespoons of butter and two tablespoons of butter together in a bowl until fully incorporated.
  • When your rabbit legs’ internal cook temperature has exceeded 165 degrees F, remove from the pan, and set aside.
  • Pour a little milk into your pan along with the stock, and add in some whole grain Dijon mustard parsley, and white pepper, and bring to a low simmer.
  • Add your butter/flour mixture to the pan, and whisk to combine. Your sauce will begin to thicken after a few minutes.
  • When your sauce has thickened, add your rabbit legs back into the pan, and toss to coat and reheat.
  • Plate, devour, and enjoy!


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