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    Rabbit with Mustard and Herbs

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    Rabbit with Mustard and Herbs

    This rabbit stew makes a delicious and warming supper. Rabbit loin cutlets could be substituted for the loin fillets - simply increase the cooking time by about 10-15 minutes. Rabbit is delicate and can easily overcook, so use an earthenware dish rather than a cast iron one, which can conduct the heat too well!

    • Preparation time: 20 minutes
    • Cooking time: 40 minutes to 45 minutes
    • Total time: 1 hour to 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 3 - 4


    • 1 x 315g pack Waitrose Fresh Rabbit Whole Loin Fillets
    • 3tbsp seasoned flour
    • 3tbsp Filippo Berio Olive Oil
    • 1 medium onion, finely sliced
    • 2 cloves garlic, crushed
    • 1 x 80g pack Fiorucci Pancetta
    • 1 small leek, halved lengthways and roughly chopped
    • 75g button mushrooms
    • 600ml chicken stock
    • 1tbsp each soft brown sugar and white wine vinegar
    • 1tsp dried thyme
    • 1tbsp dried parsley
    • 2tbsp Dijon mustard
    • 7-8 slices of French bread,


    1. Cut each fillet into 3 pieces and toss in the flour. Reserve flour. Heat 1tbsp oil in a large frying pan and brown the rabbit quickly. Remove with a slotted spoon.
    2. Add remaining oil to the pan and sauté the onion, garlic and pancetta until the onion is starting to soften. Add the leek and mushrooms and sauté for a further 2-3 minutes. Stir in the reserved flour and cook for 1 minute stirring continuously.
    3. Add the stock, sugar and vinegar to the pan with the herbs and mustard. Bring to the boil, stirring continuously. Transfer to a casserole dish, add the rabbit.
    4. Place in a preheated oven 170°C, gas mark 3, for 35-40 minutes or until the rabbit is just tender. Top with the bread and place under a preheated grill until golden brown. Serve immediately with green vegetables.

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