Brandied Rabbit in Mustard Sauce

Rabbit and mustard is one of those pairings the French figured out centuries ago, and the rest of us are still catching up.

Pieces of rabbit get a golden sear in foaming butter and olive oil, then braise gently with clove-studded onion chunks and a bouquet garni in a generous pour of brandy.

Half an hour later, the meat is tender and fragrant, and the pan juices become the base for a quick cream sauce punched up with sharp mustard.

It’s rustic, elegant, and deeply satisfying. The kind of dish that feels like a countryside bistro in every bite.

Chef Tips

• Don’t be shy with the brandy. The recipe says “at least half a cup” and it means it. The alcohol cooks off during braising, leaving behind a warm, rounded depth.
• Press whole cloves generously into the onion chunks. They infuse the braising liquid with a warm, aromatic spice that quietly elevates everything without announcing itself.
• Keep the heat at medium-low during the braise. Rabbit is lean and will turn tough and stringy if you rush it with high heat.
• Use Dijon mustard for the sauce. Its sharp, clean heat complements the brandy and cream without overwhelming the delicate rabbit flavor.
• Serve immediately once the sauce is made. Cream sauces don’t hold well and will break if reheated.