Rabbit With Mustard

In their brilliant book The Complete Mustard, Robin Weir and Ros Mann give this traditional recipe. I love it and serve it often. My mother was Australian so I find it impossible to be sentimental about rabbit. Myxomatosis and bad cooking drove it from our daily diet with displays of the same panic that we are now exercising over beef. Wild rabbit should be soaked in milk overnight if the taste is too strong for you.


  • 1 rabbit, quartered
  • 1 tbsp olive oil
  • 115 g/4 oz unsalted butter
  • salt and freshly ground pepper
  • 4-6 tbsp Dijon mustard
  • 2 shallots, finely chopped
  • 225 g/8 oz button mushrooms, sliced
  • 4 tbsp brandy
  • 300 ml/½ pint double cream
  • a bunch of parsley, finely chopped


Heat the oil and butter in a large pan and lightly brown the rabbit joints. Remove them from the pan, season with salt and pepper, and smear all over with mustard.

Sauté the shallots for 5 minutes, then stir in the mushrooms. Return the rabbit pieces to the pan, pour over the brandy and ignite. When the flames have burnt out, stir in the cream and bring to boiling point. Cover and simmer for 30 minutes until the sauce is thick and the meat tender.

Adjust seasoning and sprinkle over the parsley. Serve hot.