Farmed Rabbit Casserole with Mustard & Parsley

Name: Farmed Rabbit Casserole with Mustard & Parsley
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Yield: Serves 6
Ingredients: tagliatelle, to serve; sea salt and freshly ground black pepper; 1 large farmed rabbit, about 1.6kg/3lb 8oz, cut into pieces (ask your butcher to prepare it for you); 4 tbsp Dijon mustard; 30 g/1 oz butter; 2 tbsp sunflower oil; 250 ml/9 fl oz/1 cup Chicken Stock; 2 garlic cloves, chopped; 1 bunch of flat-leaf parsley, chopped; sea salt and freshly ground black pepper; 1 large onion, roughly chopped; 100 g/3½ oz pancetta, diced; 1 tbsp plain (all-purpose) flour; 200 ml/7 fl oz/scant 1 cup white wine

Preparation info

Serves
6

Difficulty
Medium
Ready in
1 hr 45

Appears in

French Countryside Cooking

By Daniel Galmiche

Published 2021

About

Rabbit and parsley, what a combination! I love this recipe because it reminds me of how we used to feed the rabbits with parsley at my aunty Suzanne’s smallholding, for the last three to six weeks before eating. This dish is truly delightful with a touch of mustard and new-season steamed carrots.

Ingredients

1 large farmed rabbit, about 1.6kg/3lb 8oz, cut into pieces (ask your butcher to prepare it for you)
4 tbsp Dijon mustard
30

Main course

Method

Using a pastry brush, coat the rabbit pieces with the mustard. Heat a large, heavy-based saucepan over a medium heat. Add the butter and the oil and when the butter starts to foam, place the coated rabbit pieces in the pan. Cook gently for few minutes, or until they start to colour, then turn and cook for another few minutes.
Throw in the onion and pancetta and co