Asheville Revisited: Rabbit in Mustard Sauce
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 6
Tender rabbit, perfectly cooked root vegetables, and earthy mushroom come together with a creamy mustard sauce in this easy home rendition of a classic French-style dish that will wow family and friends alike.
  • 1 rabbit, cut into serving pieces
  • salt and pepper to taste
  • 4 Tbsp butter
  • 5-10 cipollini onions, peeled and trimmed
  • 1 large carrot, sliced into ½-inch pieces
  • 1 large parsnip, sliced into ½-inch pieces
  • 5-10 baby bella mushrooms, quartered
  • 8 baby (or fingerling) potatoes, quartered lengthwise
  • 2 cloves garlic
  • 1 cup white wine, divided
  • ½ cup good quality mustard, divided
  • 2 sprigs thyme
  • 1 cup water, divided
  • ½ cup heavy cream
  • 2 Tbsp chopped parsley
  1. Season rabbit with salt and pepper
  2. Heat butter in a large sautee pan over medium heat, allowing to melt completely. Add rabbit in batches, browning on both sides, 4-5 minutes per side. Once browned, set rabbit aside on a plate.
  3. Add onions, carrot, parsnip, mushrooms, potatoes, and garlic. Season with salt and pepper. Cook for 5-6 minutes or until just beginning to brown.
  4. Add ½ cup wine, scraping brown bits off of the bottom of the pan. Add mustard, thyme sprigs, and ½ cup water. Bring to a boil for 1 minute. Reduce heat to simmer.
  5. Return rabbit to the pan with the vegetables, coating with the liquid. Cover and simmer for 45 minutes to an hour, or until rabbit is just cooked through (the meat on the hind legs will have pulled up to the body).
  6. Remove rabbit and vegetables from the pan to a serving platter. Add remaining wine, scraping bits off of the bottom of the pan. Add remaining mustard and water. Bring to a boil and allow to reduce by about half. Reduce heat to low. Add cream, parsley, and salt and pepper to taste.
  7. Pour sauce over rabbit and vegetables.
  8. Serve and enjoy!
Recipe by This Cookin' Dad at