Rabbit with Mustard Sauce

by Editorial Staff

Summary

Prep Time	25 mins
Total Time	2 hrs 25 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Cut the washed, dry spotted rabbit into portions and place in a bowl.
Pluck the leaves from the washed, dry thyme and chop finely. Mix the thyme with the mustard and 3 tablespoons of peanut oil, season with salt and pepper.
Brush the rabbit generously with it, cover with foil and marinate in the refrigerator for 2 hours.
Preheat the oven to 200 ° C.
Heat 3 tablespoons of peanut oil in the roasting pan and fry the rabbit on all sides.
Now put the roasting pan in the hot oven and stew for 20 minutes, deglaze with the chicken stock and cook for another 30 minutes.
Cover the rabbit and keep it warm on a platter until ready to serve.
Dissolve the roast set with a little water, bring to the boil, stir in the crème frâche. Bring everything to the boil and season with salt and pepper. If you like, you can thicken the sauce with a little flour.)

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.