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HRI
Find our products
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Recipes
Our favourite recipes!
Rabbit with 3 Mustard and Maple Sauce
PREP TIME :
15 minutes
CHILLING TIME :
2h15
READY IN :
2h30
MAKES :
2
Ingredients
1 Canabec pre-cut half rabbit (includes one saddle, shoulder and leg)
1 Tbsp (15 ml) olive oil
1 Tbsp (15 ml) butter
1 onion, chopped
2 unpeeled garlic cloves, crushed
1 cup (250 ml) white wine
1/4 cup (60 ml) maple syrup
4 cups (1 L) chicken broth
1 Tbsp (15 ml) yellow mustard
1 Tbsp (15 ml) Dijon mustard
1 Tbsp (15 ml) old-style mustard
4 or 5 sprigs of thyme
Instructions
Preheat the oven to 350°F (175°C).
Season the rabbit pieces and brown in a Dutch oven over high heat.
Add the onion and garlic and cook for 2 to 3 minutes. Deglaze with the white wine.
Add the maple syrup and allow mixture to reduce until bubbling.
Add the chicken broth, all 3 mustards and the thyme.
Cook in the oven for 1 1/2 to 2 hours, until the meat falls off the bones.
Remove the rabbit pieces, strain the sauce and reduce on the stove until thick and syrupy. Season with salt & pepper.
Transfer the rabbit pieces to serving plate, spoon sauce over top and serve.
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