Entree: Luxembourg – Northern Culinary Region – Huesenziwwi (Slow-braised rabbit in a white wine and mustard sauce with local herbs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 10 min

Total 1 hr 30 min

Ingredients

- 1 whole rabbit, jointed, about 2.5 lb (1.1 kg)
- Salt and freshly ground black pepper
- 4 oz (115 g) smoked bacon or pancetta, diced
- 2 tbsp (30 ml) vegetable oil or lard
- 1 large onion, sliced, about 8 oz (225 g)
- 2 medium carrots, sliced, about 6 oz (170 g)
- 2 cloves garlic, minced (about 6 g)
- 1 tsp (2 g) crushed juniper berries
- 2 bay leaves (about 2 g)
- 1 tsp (1 g) dried thyme or 1 sprig fresh thyme
- 1 cup (240 ml) dry white wine
- 2 cups (480 ml) chicken or beef stock
- 2 tbsp (30 g) Dijon mustard
- 1 tbsp (15 ml) apple cider vinegar
- 3 tbsp (45 g) unsalted butter
- 3 tbsp (24 g) all-purpose flour
- 2 tbsp (30 ml) heavy cream (optional, for finishing)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Season and brown rabbit: Pat rabbit pieces dry and season with salt and pepper. In a large heavy-bottomed pot or Dutch oven over medium-high heat, add oil and brown rabbit pieces in batches until golden on all sides, about 4–5 minutes per side. Transfer browned pieces to a plate.
2. Render bacon and sauté vegetables: Add diced bacon to the pot and cook until fat renders and pieces are crisp, about 5 minutes. Add sliced onion and carrots and cook until softened, about 6–8 minutes. Add garlic and juniper berries and cook 1 minute more.
3. Deglaze and braise: Pour in white wine to deglaze, scraping up browned bits. Reduce wine by half, about 3–4 minutes. Return rabbit to the pot, add stock, bay leaves, and thyme, bring to a gentle simmer. Cover and braise on low heat or in a 325°F (160°C) oven for 50–70 minutes, until rabbit is tender.
4. Finish the sauce: Remove rabbit pieces to a warm plate. Strain the braising liquid into a saucepan if you prefer a smooth sauce, or leave as-is for a rustic finish. Melt butter in the saucepan over medium heat, whisk in flour to form a roux and cook 1–2 minutes. Gradually whisk in braising liquid until smooth and simmer to thicken slightly.
5. Mount and season: Whisk in Dijon mustard and apple cider vinegar; taste and adjust salt and pepper. Stir in heavy cream if using for a silkier finish. Return rabbit to the sauce to warm through for a minute or two.
6. Serve: Spoon sauce over rabbit and garnish with chopped parsley. Serve traditionally with boiled potatoes, spaetzle, or crusty bread.