Name: Rabbit with Mustard and Tarragon
Prep time: 15 min
Cook time: 50 min
Yield: 4 people
Cuisine: France
Ingredients: 1 rabbit (preferably young); 6 shallots; 1 bouquet oftarragon (or, if not available, dried tarragon); 2 glasses ofwhite wine; 20 fl oz ofcrème fraîche; 2 tbsp oftarragon mustard (Dijon mustard works great too!); oil; salt and pepper; cast-iron casserole

Rabbit with Mustard and Tarragon

main courses poultry slow cooking traditional cuisine

Updated on 22 December 2025 by

ratatouille

11 reviews 4.59 : Very good

Level

Easy

Preparation

15 minutes

Cooking

50 minutes

Here is my traditional recipe for rabbit with mustard and tarragon, a real treat to share with family or friends.

The rabbit is first browned in oil with shallots, then the pan is deglazed with white wine to capture the juices at the bottom of the pot, and the mixture is simmered. At the end of cooking, a sauce made with mustard, crème fraîche, and tarragon is added.

The meat is tender on the inside and crispy on the outside, and incredibly fragrant thanks to this blend of spices and herbs.

This rabbit braised in mustard and tarragon is a classic of French cuisine, but one that will delight people of all ages!

As a side dish, you can serve wild rice along with seasonal vegetables, either roasted or steamed.

Enjoy your meal!

For

people

Add to shopping list

1 rabbit preferably young
6 shallots
1 bouquet of tarragon or, if not available, dried tarragon
2 glasses of white wine
6.8 fl oz of crème fraîche
2 tbsp of tarragon mustard Dijon mustard works great too!
oil
salt and pepper

Kitchen utensils
cast-iron casserole

1
Cut the rabbit into 8 to 10 pieces; season them with salt and pepper.
2
Peel and chop the shallots; wash the tarragon.
Place half of them in a small saucepan; pour in the white wine.
Heat the mixture; let it reduce (evaporate) by half.
3
In a large skillet, sauté the rabbit pieces in a little oil; let them brown, then add the chopped shallots.
4
When the rabbit pieces and shallots are nicely browned, pour the reduced white wine flavored with tarragon over them; season with salt and pepper; and let them finish cooking over low heat.
5
Chop the remaining tarragon.
6
7 to 8 minutes before serving, heat a serving dish; arrange the rabbit pieces on it; keep the dish warm.
7
Mix the cream with the mustard; add the mixture to the sauté pan; add the chopped tarragon as well.
8
Whisk the mixture in a saucepan for a few minutes over high heat, then pour the sauce over the rabbit pieces; serve immediately.

Notes

WHAT SHOULD YOU DRINK WITH THIS RABBIT WITH TARRAGON? - A Riesling: a Vouvray.

Comments

Christine
August 25, 2025

I have a beautiful tarragon plant on my terrace, and I wanted a change from chicken (and I love rabbit—here, a nice saddle with its trotters)
Delicious… I went through the different stages of making the sauce to achieve a very smooth, glossy finish, adding a few drops of lemon juice at the end for an extra touch of acidity
A blend of whole-grain mustard and Coleman’s (an English mustard with spices and a gorgeous yellow color from turmeric)
Reply
Jose luis
July 5, 2025

AWESOME RECIPE!
It's foolproof, easy, and quick
Reply
Artison
January 5, 2025
Tried and tested today… I used a little more cream and brushed the rabbit pieces with mustard before cooking… served with black rice, it was delicious 😉
Reply

About
ratatouille

My name is Pascal

I live at Tournefeuille

My culinary biography As someone who is passionate about cooking and good food, I enjoy traditional dishes just as much as contemporary cuisine. Whether it’s for everyday meals or special occasions, I much prefer to cook for myself and (often) learn from my mistakes rather than give in to the temptation of “ready-made” meals!