Rabbit meat isn't a staple in many kitchens, and for good reason. It's harder to source than chicken because rabbit farming is tricky—diseases like myxomatosis can wipe out herds quickly. Plus, not every culture embraces it. Rarer and pricier, especially premium free-range or organic options, it feels like a special treat rather than everyday fare. As someone who's prepared this dish for decades, I always recommend sourcing from a trusted butcher or market for the best flavor and quality.
Nutritionally, rabbit shines: it's lean, low-calorie white meat packed with healthy fats (saturated, monounsaturated, and polyunsaturated) that can help lower cholesterol. It's also rich in phosphorus, iron (great for fighting anemia), zinc, copper, selenium, and B vitamins—making it a smart choice for health-conscious home cooks.
For the finest results, select a free-range or organic rabbit (about 1.5 kg) from a local butcher or producer. It should look lean, not overly fatty. Have it cut into pieces—include the head if you like, and kidneys/liver tucked inside for bonus flavor. This recipe captures the comforting, nostalgic taste of yesteryear.
Generously brush each rabbit piece with mustard on all sides, setting the liver aside. Finely chop the onion.
Heat oil in a cast-iron casserole over medium heat. Brown the rabbit pieces and onion, taking care not to burn the mustard—remove meat if needed to soften the onion first, then return.
Dust with flour, stir, then deglaze with white wine and 2 glasses of hot water mixed with the dissolved stock cube.
Add crushed or minced garlic, herbs, salt, and pepper. Cover and simmer gently for 45 minutes.
Meanwhile, trim mushroom stems, rinse, quarter, and add to the pot. Slip in the liver now—it cooks fast. Simmer another 15 minutes.
Finish by stirring in cream for a luxurious sauce. Serve with boiled potatoes, tagliatelle, or mashed sweet potato/parsnip. Garnish with chopped parsley for that elegant, bourgeois touch. Simple, nostalgic, and utterly delicious!
