Rabbit with mustard, a quick and delicious recipe

Ingredients

• 800 grabbit meat
• 400 gcarrots
• 1onion, finely chopped
• a few sprigsthyme
• 130 mlbeef stock
• 2 tablespoonsdouble cream
• 2 tablespoonsmustard
• 2 tablespoonsoil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Prepare the ingredients

   Cut the rabbit into suitable-sized pieces. Dice the carrots and finely chop the onion.

2. 2

   Brown the rabbit

   Heat the oil and sauté the onion and rabbit pieces until they take on a light colour.

3. 3

   Add the vegetables

   Add the diced carrots, beef stock, fresh thyme, salt and pepper.

4. 4

   Cook under pressure

   Cook until the rabbit is tender and cooked through: about 10 minutes in a multicooker or around 20 minutes in a traditional pressure cooker.

5. 5

   Finish the sauce

   Once the pressure has fallen, stir in the 2 generous tablespoons of mustard and the double cream to make the sauce.

6. 6

   Serve while hot

   Serve hot with potatoes, pasta, rice, polenta or fresh bread.

What is rabbit with mustard?

Rabbit is cooked in many European and North African food traditions, and mustard is a natural partner for its mild, lean meat. This version pairs it with carrots and thyme, then rounds out the cooking juices with cream and mustard.

Pressure cooking makes the recipe practical for a weeknight: it tenderises the rabbit in a short time, while the sauce is finished after cooking so its creamy texture stays distinct.

Nutrition and macros by portion

The nutrition label shows one serving as written: 408 calories, 42g protein, 14g carbs, 20g fat.

The rabbit supplies most of the protein, while the carrots contribute carbohydrates and the oil and double cream provide much of the fat. Serve it with a measured portion of potatoes, rice or bread, and add extra vegetables to round out the plate.

Choosing the rabbit and vegetables

Rabbit: Cut the meat into pieces of a similar size where possible so they cook evenly. If the pieces vary, check the largest one for tenderness before serving.

Carrots and onion: Dice the carrots and chop the onion finely as directed. The carrots bring sweetness to the savoury stock and mustard sauce.

Build flavour before pressure cooking

Browning: Sauté the rabbit and onion in the oil until lightly coloured. This first step gives the finished dish a deeper savoury flavour.

Liquid and herbs: Add the stock, carrots and thyme before sealing the cooker. The stock provides moisture for pressure cooking, while the thyme scents the cooking liquid.

Check tenderness and sauce texture

Doneness: Follow the stated pressure-cooking time for your appliance—about 10 minutes in a multicooker or around 20 minutes in a traditional pressure cooker. The meat should be tender and cooked through; cooker models and piece sizes can affect the timing.

Finish: Wait for the pressure to fall before opening the cooker, then stir in the mustard and cream. Add them at this stage rather than pressure cooking them with the meat.

Plan the timing

Preparation: Cut the rabbit and vegetables before heating the oil, so they are ready to add as soon as the pan is hot.

Pressure release: The cooking time in the recipe does not necessarily include the time a cooker takes to reach pressure and release it. Allow for that when planning to serve the meal.

What to serve with it

Starchy sides: Potatoes, pasta, rice or polenta all suit the creamy mustard sauce and make the dish more substantial.

Bread: Fresh bread is useful for scooping up the sauce. For a lighter-feeling plate, serve a smaller portion of a starchy side alongside extra vegetables.

Recipe notes & tips

• Cut the rabbit into pieces of roughly similar size for more even cooking.
• Let the onion and rabbit take on a light colour before adding the stock.
• Use fresh thyme sprigs and remove any woody stems before serving.
• Let the pressure fall fully before opening the cooker.
• Stir in the mustard and cream after pressure cooking, as directed.
• Taste the sauce before serving and adjust the salt and pepper if needed.

Variations

• Use white wine: Substitute it for the beef stock as suggested in the method.
• Change the mustard: Use a grainy mustard for a more textured sauce.
• Add mushrooms: Sauté them with the onion and rabbit for an earthy variation.
• Serve with polenta: Spoon the rabbit and sauce over soft polenta.
• Add extra thyme: Increase the fresh thyme slightly for a more herbal flavour.

Common mistakes to avoid

• Crowding the pan: The rabbit may colour unevenly; brown it in batches if needed.
• Skipping the browning: The dish will have less depth; give the meat and onion time to colour lightly.
• Opening too soon: Wait until the pressure has fallen before opening the cooker.
• Adding cream before pressure cooking: Stir it in after the pressure drops so it forms the finishing sauce.
• Guessing doneness by time alone: Check that the rabbit is tender and cooked through, as appliances and pieces vary.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water or stock if the sauce has thickened.

Frequently asked questions