Tender and flavorful, this Slow-Roasted Rabbit with Creole Mustard Sauce is a Louisiana-inspired dish that’s equal parts rustic and refined. The rabbit is marinated in a bold blend of Creole mustard, honey, and Worcestershire, then slow-roasted with onions, garlic, and thyme until juicy and golden. Finished with a rich cream sauce and served alongside crispy smashed potatoes, it’s the perfect recipe for a comforting meal!
Slow-Roasted Rabbit with Creole Mustard Sauce
Makes 2 to 4 servings
Ingredients
- ¼ cup Creole mustard
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon Worcestershire sauce
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1 (3- to 5-pound) rabbit, cleaned and cut into 6 pieces
- ½ cup chicken broth
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 sprigs fresh thyme
- ¼ cup heavy whipping cream
- Smashed Potatoes (recipe follows)
- Garnish: fresh thyme
Instructions
- Preheat oven to 350°.
- In a small bowl, whisk together mustard, oil, honey, Worcestershire, salt, and pepper. Add rabbit, and stir until well coated.
- In a large skillet or saucepan, stir together broth, onion, garlic, and thyme. Top with rabbit, and pour any remaining sauce in bowl over rabbit. Cover with lid or foil.
- Bake until rabbit is tender, about 1 hour. Increase oven temperature to 400°. Uncover and bake until golden brown, about 15 minutes more. Remove rabbit from pan.
- Whisk cream into sauce in pan. Cook over medium heat, stirring occasionally, until thickened and mixture coats the back of a spoon, 5 to 7 minutes. Serve rabbit and sauce with Smashed Potatoes, and garnish with thyme, if desired.
Smashed Potatoes
Makes 4 servings
Ingredients
- 1½ pounds baby gold potatoes
- 2 tablespoons plus ½ teaspoon kosher salt, divided
- 1 tablespoon olive oil
Instructions
- In a medium stockpot, combine potatoes, 2 tablespoons salt, and water to cover by 2 inches. Bring to a boil over medium-high heat. Reduce heat, and simmer until potatoes are just tender, 10 to 15 minutes. Drain well, and let cool slightly.
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper. Spray parchment with cooking spray.
- On prepared pan, place potatoes. Using the bottom of a measuring cup or jar, gently smash potatoes. Drizzle with oil, and sprinkle with remaining ½ teaspoon salt.
- Bake until golden brown and crispy, about 20 minutes.
