Mustard-Cured Rabbit with Shallot Cream
Rabbit braised in a tangy Dijon mustard and shallot sauce, finished with a velvety cream finish. This french-inspired one pot ready in about 55 minutes pairs cut into 1-inch cubes rabbit, grainy Dijon mustard, medium, finely minced shallot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs, cut into 1-inch cubes rabbit
- 3 tbsp grainy Dijon mustard
- 2 medium, finely minced shallot
- 1/2 cup heavy cream
- 3/4 cup chicken stock
- 2 tbsp olive oil
- 1 tbsp all-purpose flour
- 1/2 tsp salt
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Pat rabbit cubes dry, then season with 1/2 tsp salt.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add rabbit in a single layer and sear for 4 minutes per side until deeply browned; remove and set aside.
- Step 3: Reduce heat to medium, add minced shallots to the skillet, and cook for 2 minutes until softened. Stir in 3 tbsp grainy Dijon mustard and cook for 1 minute until fragrant.
- Step 4: Whisk in 3/4 cup chicken stock and 1 tbsp all-purpose flour, then bring to a simmer and cook for 2 minutes until thickened.
- Step 5: Return rabbit to the skillet, coating evenly. Simmer uncovered for 20 minutes, stirring occasionally, until rabbit is tender.
- Step 6: Stir in 1/2 cup heavy cream and cook for 2 more minutes until sauce thickens slightly. Remove from heat, stir in 2 tbsp chopped parsley, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mustard-Cured Rabbit with Shallot Cream take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mustard-Cured Rabbit with Shallot Cream?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cut into 1-inch cubes rabbit from drying out.
Can I substitute ingredients in Mustard-Cured Rabbit with Shallot Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mustard-Cured Rabbit with Shallot Cream for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mustard-Cured Rabbit with Shallot Cream?
French one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The mustard-cured rabbit was a hit at our dinner party. The shallot cream was creamy and perfect.
- ★★★★★
This was my first time cooking rabbit, and it turned out amazing! The mustard cure was perfect.
- ★★★★☆
The rabbit was delicious but the mustard cure took longer than I expected.
