Rabbit with Mustard and Champagne

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • Oil for frying
  • 2 oz (50 g) butter
  • 1 rabbit, jointed
  • 3 shallots, chopped
  • 2 cloves garlic, chopped
  • 1 pint (600 ml) Champagne Bouquet garni Seasoning
  • 1 pint (300 ml) cream
  • 2 tablespoons coarse French mustard
  • 8 oz (250 g) mushrooms, sliced


Heat the oil and butter in a pan and quickly fry the rabbit pieces until golden brown. Add the shallots and garlic and cook for a further minute. Add the Champagne and bouquet garni and season. Cover the pan with a lid and cook at gas mark 5, 375°F (190°C), for approximately 25 minutes, or until the rabbit is tender. Remove the meat from the pan and keep warm. Reserve the liquor.

Add the cream to the cooking liquor and reduce on a fierce heat by half. Next add the mustard and sliced mushrooms. Bring back to a simmer and pour the sauce over the rabbit. Serve immediately.