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Rabbit in mustard sauce with cognac
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Rabbit in mustard sauce with cognac

45 min4 serv.20 февр. 2026 г.

Description

Rabbit in mustard sauce with cognac is an excellent French dish. In my family, rabbit meat isn't particularly popular, but served this way, it disappears very quickly. I cook rabbit quite rarely, usually only once or twice a year for festive occasions. Today I'm sharing the recipe.

Instructions

  1. 1

    Step 1

    Step 1

    Season the rabbit legs with salt and pepper.

  2. 2

    Step 2

    Step 2

    Brush the meat with mustard and place it in a deep saucepan.

  3. 3

    Step 3

    Step 3

    Add rosemary and sauté the rabbit for 15 minutes.

  4. 4

    Step 4

    Step 4

    Turn the meat over, cover with a lid, and fry for another 15 minutes.

  5. 5

    Step 5

    Step 5

    When the rabbit is browned, transfer it to a separate dish and pour the frying oil into a deep bowl.

  6. 6

    Step 6

    Step 6

    Add the cream to the same saucepan and mix well. Bring to a boil.

  7. 7

    Step 7

    Step 7

    Ignite the cognac to evaporate the alcohol. Be very careful at this stage—the flame can be strong!

  8. 8

    Step 8

    Step 8

    Then pour the brandy into the cream, add 2 tbsp of mustard and butter.

  9. 9

    Step 9

    Step 9

    Blend the sauce with a blender until it reaches a smooth, creamy consistency. The sauce is ready!

  10. 10

    Step 10

    Step 10

    Serve the rabbit hot, generously drizzled with sauce.