Rabbit Foot with Mustard Sauce
Rabbit is a very common meat all over the world, but not consumed on a daily basis. It’s flavour is similar to chicken, with a more deep meaty flavour. Rabbit is very lean, which means you can pair it with rich buttery sauces, and not make it overly rich.
I first ate rabbit as a kid, usually as a rabbit patée, which I would eat with baguette, I highly recommend!
Sauce: In this recipe I use a common deglazing sauce with butter, white wine, rabbit stock, and dijon mustard being the main ingredients.
To make the sauce it is important to keep the heat low-medium, to avoid burning any of the ingredients.
Very important! Do not use cheap dijon mustard, use the real stuff!
Rabbit: Rabbit is a lean meat, which means you will need to add another fat on the pan. You can use any oil, I prefer avocado oil, since it has a higher smoke point that olive oil, but is healthier than other oils. Since the rabbit is lean, do not cook it on high heat, or it will burn. I keep the heat at a good medium, but feel free to increase/lower the heat.
Please see recipe below with all instructions!
Rabbit Foot with Mustard Sauce
Description
Rabbit foot served with a buttery wine mustard sauce, tomatoes and pickled carrots
Ingredients
- 2 Rabbit feet
- 70g Butter
- 150ml White Wine
- 1 Shallot
- 150 ml Rabbit Stock (or Chicken Stock)
- 45ml (3 Tbsp) Dijon Mustard
- Pickled Carrots
- 15 ml (1 Tbsp) of Lemon Juice
- Cherry Tomatoes
- Salt & Pepper
Instructions
- Prep: Cut up cherry tomatoes in halves, dice very finely 1 shallot. Season rabbit with salt & pepper.
- In a pan on medium heat drizzle oil, and place rabbit on pan. Cook rabbit till it hits about 160 internal. Make sure you get a nice sear on it, but do not burn it.
- Once the rabbit feet/foot are cooked. Place rabbit aside. Deglaze the pan with white wine, rabbit stock (you can use chicken stock instead), and lemon juice. Reduce heat slightly and throw in the butter, and a pinch of salt and pepper. Once the butter is fully melted, add the dijon mustard, I tipically add 3 tablespoons of dijon mustard per 2 rabbit foots. Whisk in the dijon mustard and make sure it is well incorporated. Once the sauce is well reduced (it should coat the back of a spoon), strain and pour into a bowl or deep plate.
- Place the rabbit foot on top of the sauce and surround with cherry tomatoes and pickled carrrots.
Notes
- I use my homemade rabbit stock in this recipe, but feel free to use chicken stock. It has a similar flavour.
- Make sure you strain the sauce before putting it on your plate/bowl.
- The tomatoes and pickled carrots, are optional. But they add a good variety to the dish.
2 Responses
Nice
Wow, looks great! I have memories of rabbit with my grandmother!