Name: Lighter Mustard Herb Rabbit Stew with Root Vegetables
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: French cuisine
Ingredients: 2.5 lb rabbit (cut into 6-8 pieces); 0.25 cup dijon mustard; 4 cup chicken broth; 3 pcs carrots (peeled and chopped); 4 pcs potatoes (medium, peeled and cubed); 2 tbsp fresh tarragon (chopped); 2 pcs leeks (white and light green parts, thinly sliced); 2 tbsp olive oil; 1 pcs onion (medium, chopped); 4 pcs garlic (cloves, minced); 0.5 cup dry white wine; 1 tsp salt (or to taste); 0.5 tsp black pepper (freshly ground, or to taste)

A rustic clay pot overflows with a hearty, golden Lighter Mustard Herb Rabbit Stew, featuring tender rabbit pieces simmered with vibrant carrots, parsnips, and earthy potatoes, garnished with fresh parsley.

Prep: 20 min • Cook: 120 min. A healthier take on the classic, this stew features lean rabbit and an array of root vegetables, brightened by a zesty mustard-herb broth, perfect for a fresh meal. This French-inspired dish is both hearty and flavorful, marrying tender rabbit with the sweetness of root vegetables in a vibrant, savory sauce.

Preparation time: 20 min
Cooking time: 2 hrs
Total time: 2 hrs 20 min
Servings: 6

Instructions

Preparation

1Pat rabbit pieces dry with paper towels. Season generously with salt and pepper.
2Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear rabbit pieces until golden brown on all sides, about 3-4 minutes per side. Remove rabbit and set aside.
3Add chopped onion and sliced leeks to the pot. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
4Pour in dry white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until slightly reduced.

Cooking the Stew

1Whisk Dijon mustard into the chicken broth. Add this mixture to the pot along with the seared rabbit pieces.
2Bring to a gentle simmer, then reduce heat to low, cover, and cook for 60 minutes. The rabbit should be starting to tenderize.
3Add chopped carrots and cubed potatoes to the pot. Stir gently to combine. Cover and continue to simmer for another 45-60 minutes, or until rabbit is falling off the bone and vegetables are tender.
4Stir in fresh tarragon during the last 5 minutes of cooking. Taste and adjust seasoning if necessary.

Serving

1Serve the stew hot, perhaps with a crusty baguette to soak up the delicious broth.

Instructions

Preparation

1Pat rabbit pieces dry with paper towels. Season generously with salt and pepper.
2Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear rabbit pieces until golden brown on all sides, about 3-4 minutes per side. Remove rabbit and set aside.
3Add chopped onion and sliced leeks to the pot. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
4Pour in dry white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until slightly reduced.

Cooking the Stew

1Whisk Dijon mustard into the chicken broth. Add this mixture to the pot along with the seared rabbit pieces.
2Bring to a gentle simmer, then reduce heat to low, cover, and cook for 60 minutes. The rabbit should be starting to tenderize.
3Add chopped carrots and cubed potatoes to the pot. Stir gently to combine. Cover and continue to simmer for another 45-60 minutes, or until rabbit is falling off the bone and vegetables are tender.
4Stir in fresh tarragon during the last 5 minutes of cooking. Taste and adjust seasoning if necessary.

Serving

1Serve the stew hot, perhaps with a crusty baguette to soak up the delicious broth.

Nutrition Information

Calories: 450 kcal
Protein: 35 g
Fat: 15 g
Carbs: 40 g

Nutrient	Per serving
Calories	450 kcal
Protein	35 g
Fat	15 g
Carbs	40 g

Tips

For extra flavor, marinate the rabbit in a little white wine and herbs overnight.
Ensure rabbit is well seared to develop a rich, deep flavor base for the stew.
Garnish with extra fresh tarragon or parsley before serving for a pop of color and freshness.