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The main dish, Regional

Mustard rabbit with tagliatelle

Mustard rabbit with tagliatelle is a braised country dish for 6 people, with a creamy mustard sauce and fresh tagliatelle. It takes 35 minutes of active work and is made in the morning, then reheated just before guests arrive. It's an easy recipe at €4.80 per person, and the key is the double mustard, strong on the meat and whole grain in the sauce.

Farm rabbit braised in a creamy mustard sauce, with fresh tagliatelle to soak up every bit of it.

Mustard rabbit with tagliatelle
For
6 people
Work
35 min
Total time
1 h 40
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€4.80
Calories per person
760 kcalcalculated by Kiloach, your weight coach

Mustard rabbit belongs to that family of dishes that smell like home cooking, with a creamy sauce where strong mustard brings a little heat and whole grain mustard adds crunch and character. The meat turns tender in that mix, and fresh tagliatelle catches every drop of sauce so none goes to waste on the plate.

It's a good choice for a family dinner or a get together with friends on a fall or winter Sunday, when you want something comforting without spending the whole evening in the kitchen. It works just as well in a simple three course menu, with a light starter before and a light dessert after, as it does in a relaxed Sunday lunch.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 4 steps, 55 min
  3. Before the guests arrive 1 step, 20 min
  4. When it's time to serve 1 step, 3 min

In the morning, you coat and brown the rabbit, then let it braise and cool down in the sauce. Just before your guests arrive, you reheat everything gently, adjusting the cream and mustard. At serving time, you cook the tagliatelle for three minutes and toss it with the sauce before plating.

The ingredients

6 people

Butcher

  • Farm rabbit, cut into pieces 2.4 kg

Pantry

  • Whole grain mustardoften in the pantry 4 tbsp
  • Strong mustardoften in the pantry 2 tbsp
  • Dry white wine 25 cl
  • Oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 2 tsp
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 40 cl
  • Butter 30 g
  • Fresh tagliatelle 700 g

Fruits and vegetables

  • Shallots 4
  • Garlic 2 cloves
  • Thyme 4 sprigs

Allergens Mustard, Lactose, Gluten, Eggs

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Coat the rabbit pieces with the strong mustard, then season with salt and pepper.

    Let them sit like this for ten minutes, the mustard soaks in and tenderizes the meat.

  2. Brown the rabbit in the butter and oil, then set it aside and soften the shallots and garlic in the same pot.

    Deglaze with the white wine, scraping up the browned bits, they're what will make the sauce.

  3. Put the rabbit back with the thyme, add the whole grain mustard, and let it simmer covered over low heat. 45 min

    Turn the pieces halfway through cooking so they soak evenly in the sauce.

  4. Add the cream, let it simmer uncovered for ten minutes, then let it cool. 10 min

    Don't let it boil hard, it could split.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Reheat the rabbit over low heat, covered, adding a splash of cream if the sauce has thickened too much. 20 min

    Finish with a small spoonful of raw whole grain mustard to wake up the flavor.

When it's time to serveThe final touches, right in front of your guests.

  1. Drop the tagliatelle into boiling salted water for three minutes, drain, and serve with the rabbit and its sauce. 3 min

    Toss the pasta in the sauce for a minute before plating, it soaks it up much better that way.

Our tips to get it right

  • Pick rabbit pieces of even size so they all cook at the same rate and stay tender.
  • If the sauce looks too thin at the end of braising, let it reduce uncovered for a few minutes before adding the cream.
  • Always keep a little whole grain mustard aside for the raw finishing touch, it really changes the final taste.

The variations

  • Swap the rabbit for chicken thighs for a version that's easier to find and just as tender.
  • For a meatless version, use pan seared button mushrooms and oyster mushrooms instead of the rabbit, the mustard sauce works very well with them.
  • For kids, serve a small portion of plain tagliatelle with a bit of sauce on the side, with less mustard bite.

What to serve it with

  • Homemade mashed potatoes
  • A green salad with lemon dressing
  • A dry white Loire wine

Storage

The rabbit keeps 2 to 3 days in the fridge in a sealed container. It freezes well without the tagliatelle, and reheats gently covered, with a splash of cream added if needed.

Questions about this recipe

Can heavy cream be replaced with light cream?

Yes, but the sauce will be a bit less rich. Let it reduce a little longer uncovered to get back some body.

What kind of whole grain mustard should you use for this recipe?

A classic whole grain mustard, with visible whole seeds, gives the sauce the crunch you want. Avoid honey flavored versions, which make the dish too sweet.

Can dried pasta be used instead of fresh tagliatelle?

Yes, just adjust the cooking time according to the package, since it will take longer than the three minutes for fresh pasta. The result will be slightly less tender but still good.

How can this dish be plated for a slightly fancier dinner?

Twist the tagliatelle into a nest in the center of the plate, place the rabbit pieces on top, and spoon the sauce generously over everything. A fresh sprig of thyme on top finishes the plate nicely.

Can a mustard rabbit with tagliatelle be made ahead?

Yes, during the day. The recipe needs 35 min of work in total, split up like this, the same day, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a mustard rabbit with tagliatelle?

Allow 1 h 40 in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "easy".

How many calories are in a mustard rabbit with tagliatelle?

About 760 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a mustard rabbit with tagliatelle cost?

About €4.80 per person, that's €28.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mustard, lactose, gluten, eggs. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Alsatian onion tart The starter

Regional

Alsatian onion tart

  • 40 min of work
  • Prepared the same day
  • Easy, €1.10 per person

420 kcalcalculated by Kiloach

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