Entree: Germany – Bavaria – Kaninchen mit Senf (Bavarian mustard-roasted rabbit)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 1 whole rabbit, approx. 2.5 lb (1.1 kg) total, jointed
- 1/3 cup (80 ml) coarse brown mustard (Dijon-style)
- 3 oz (85 g) bacon, sliced
- 1 1/2 cups (240 g) onions, roughly chopped
- 1 cup (240 ml) dry white wine
- 1 cup (240 ml) chicken stock
- 1/2 cup (120 ml) heavy cream
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (16 g) all-purpose flour
- 1 tbsp (15 ml) honey
- 1 tsp (1 g) dried marjoram or 1 tbsp (3 g) fresh chopped
- Salt and freshly ground black pepper, to taste

Instructions

1. Pat rabbit pieces dry and rub with 1/4 cup (60 ml) of the coarse mustard; season with salt and pepper. Let rest 20–30 minutes to allow flavor to penetrate.  
2. In a heavy ovenproof skillet or Dutch oven, cook bacon over medium heat until fat renders and bacon is crisp; remove bacon and set aside. Brown rabbit pieces in rendered fat plus 3 tbsp (45 ml) oil, in batches, until golden; transfer to a plate.  
3. Add chopped onions to the pot and cook in remaining fat and 2 tbsp (28 g) butter until softened and beginning to brown, about 8 minutes. Stir in 2 tbsp (16 g) flour and cook 1 minute.  
4. Deglaze with 1 cup (240 ml) white wine, scraping up browned bits. Stir in 1 cup (240 ml) chicken stock, 1 tbsp (15 ml) honey, and marjoram. Return rabbit and bacon to the pot, cover, and bring to a simmer.  
5. Braise on low on the stovetop or in a 325°F (160°C) oven for 1–1½ hours until meat is tender. Remove rabbit to a platter. Whisk 1/4 cup (60 ml) mustard and 1/2 cup (120 ml) heavy cream into the braising liquid, heat gently until slightly thickened, and adjust seasoning.  
6. Pour sauce over rabbit and serve with buttered noodles or boiled potatoes.