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Lighter Mustard Herb Rabbit Stew with Root Vegetables - Image 1

Lighter Mustard Herb Rabbit Stew with Root Vegetables

French cuisine
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Lighter Mustard Herb Rabbit Stew with Root Vegetables

  1. Stews & Curries >
  2. Other Meat Dishes

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
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

  • 2 1/2lb rabbit(cut into 6-8 pieces)
  • 1/4 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 pc onion(medium, chopped)
  • 4 pcs garlic(cloves, minced)
  • 1/2 cup dry white wine
  • 1 tsp salt(or to taste)
  • 1/2 tsp black pepper(freshly ground, or to taste)

Instructions

Preparation

  1. Pat rabbit pieces dry with paper towels. Season generously with salt and pepper.
  2. Heat 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.
  3. Add 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.
  4. Pour 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

  1. Whisk Dijon mustard into the chicken broth. Add this mixture to the pot along with the seared rabbit pieces.
  2. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 60 minutes. The rabbit should be starting to tenderize.
  3. Add 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.
  4. Stir in fresh tarragon during the last 5 minutes of cooking. Taste and adjust seasoning if necessary.

Serving

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

Nutrition

Servings
6
Serving size (imperial)
16 oz
NutrientPer servingPer 100 gTotal (6 servings)
Calories450 kcal100 kcal2,700 kcal
Protein35 g7.8 g210 g
Fat15 g3.3 g90 g
Carbs40 g8.9 g240 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.

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