Mustard Cream Rabbit with Bacon is one of my all-time favorite rabbit recipes! This classic French dish is elegant and delicious.
If you’re short on time, this dish can be prepared quickly by using boneless cooked meat from one rabbit (see directions for Boneless Rabbit Meat). Simply prepare the sauce and stir in the rabbit meat. Heat to a gentle simmer, top with bacon, and serve.
Chicken can be substituted for rabbit in a pinch, but there is something magical about mustard, cream, and bacon combined with the delicate flavor of rabbit. It has no equal.
Mustard Cream Rabbit with Bacon
This is one of my favorite rabbit recipes. A classic French dish of slow-roasted rabbit in a creamy mustard sauce sprinkled with bacon …ooh la la!
Servings: 4 people
Ingredients
- 4 strips raw bacon
- 1 rabbit cut up
- salt & pepper
- 1/2 C. onion chopped
- 1/2 C. chicken broth or white wine
- 1/4 C. water
- 1/2 C. grainy mustard like Dijon
- 1 tsp. dried thyme
- 1/2 C. heavy cream
- 1/4 C. fresh parsley chopped (or 2 T. dried)
Instructions
- Cook bacon in a skillet until crisp. Remove bacon and cool on paper towels.
- Season rabbit pieces with salt & pepper. Brown rabbit pieces in bacon fat over medium-high heat, in batches if necessary. Place in 9"x13" baking pan.
- Preheat oven to 350 degrees. Saute onions in skillet until translucent, about 3-4 minutes. Pour chicken broth into pan, scraping up any browned bits. Add water, mustard and thyme. Turn heat to high and bring to a rolling boil.
- Pour mustard sauce over rabbit pieces. Cover pan with foil and bake at 350 degrees for 45 min-1 hour until meat is tender and falling off the bone.
- Remove rabbit pieces to serving platter. Stir cream and parsley into sauce and pour over rabbit. Sprinkle with crumbled bacon. Serve with rice or crusty bread.
Notes
Variation: This dish can be prepared quickly by using boneless cooked meat from one rabbit or chicken. Simply prepare the sauce and stir in the meat. Heat to a gentle simmer, top with bacon, and serve.
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Have you tried our Mustard Cream Rabbit with Bacon recipe? Rate it below…
Excellent recipe. Never had rabbit before. Tasted great. Used white wine instead of chicken broth. Allowed me to fill my glass while cooking. Hardest part was getting past the fact we were eating a BUNNY!! However, it was a gift, so I felt a little less guilty. 🙂
I was gifted a rabbit for Christmas but had never made one. Thank you for the recipe. It was easy and delicious
I’m glad to hear that you enjoyed the recipe!
I agree, this is a winner. You could sub the heavy cream w/cream of mushroom soup. Throw a bay leaf into the simmer sauce. You can also just cover the pan & leave
it to simmer on top of the stove. It does taste very elegant. Serve w/some garlic & parsley fettucine or rice.
Thanks for sharing these great tips Sandra!