Shaun Hill’s rabbit with mustard, crème fraîche and parma ham

Tender rabbit joints simmer slowly with Dijon mustard and crème fraîche, layered in a flavourful sauce and topped by salty Parma ham. This comforting stew delivers generous richness and warmth in every mouthful.

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4

Dietary
Egg-free, Gluten-free, Nut-free

By Matt Tebbutt
From Saturday Kitchen

---

Rabbit casserole gets a Nutri-Score C with the leanness of rabbit meat and chicken stock, balanced against rich butter and crème fraîche for indulgent texture and taste. Enjoy as an occasional treat.

---

Equipment

• casserole dish
• slotted spoon
• sharp knife 🛒 Check out Amazon’s Choice
• chopping board
• soup ladle
• bowl 🛒 Check out Amazon’s Choice

Overmont 26cm/5.2L Enamelled Cast Iron Round Casserole Dish With Lid,5.5QT, Cookbook -Non-stick Dutch Oven for Braising, Stews, Roasting, Bread Baking - Cherry red

£39.99 (available from £35.88)

View on Amazon

Ingredients

• 2 tbsp olive oil olive oil
• 1 whole rabbit, jointed rabbit
• 1 onion, finely chopped onion
• 2 garlic cloves, finely chopped garlic
• 1 tbsp tomato purée tomato purée
• 100ml white wine white wine
• 500ml chicken stock chicken stock
• 2 tbsp Dijon mustard Dijon mustard
• 2 tbsp crème fraîche crème fraîche
• 50g unsalted butter unsalted butter
• 3 tbsp chopped parsley parsley
• 6 slices Parma ham, cut into strips Parma ham
• salt and freshly ground black pepper salt, black pepper

Method

1. Sear and remove the rabbit
   • Heat olive oil in a casserole dish. Season rabbit joints and fry over medium heat for 5–6 minutes until browned. Lift out with a slotted spoon and set aside.
2. Prepare the base
   • Lower the heat and add onion and garlic to the dish. Fry 2–3 minutes until softened and fragrant.
3. Build the sauce and simmer
   • Stir in tomato purée, pour in white wine and chicken stock, then return rabbit to the dish.
   • Cover and simmer gently for 45 minutes, allowing flavours to deepen and meat to turn tender.
4. Enrich and finish
   • Stir in Dijon mustard, crème fraîche, and unsalted butter. Warm through until the sauce becomes velvety.
   • Taste and adjust seasoning. Sprinkle with chopped parsley.
5. Serve and garnish
   • Ladle rabbit stew into bowls. Top each portion with strips of Parma ham and serve immediately.

Suggested Wine Pairing

• Majestic: Montagny Premier Cru, Burgundy – Its creamy texture and bright acidity lift rabbit in mustard sauce, balancing creamy richness and ham’s salt.
• Tesco: Tesco Finest Gavi – Crisp, with subtle stone fruit, complements the sauce and refreshes between bites of rabbit and Parma ham.
• Sainsbury’s: Taste the Difference Pinot Gris – Gentle pear and spice echo the flavours, adding extra complexity without overpowering the dish.

What can you serve with this

1. Steamed new potatoes – Mild flavour soaks up the creamy sauce beautifully.
2. Green beans – Simple, fresh beans highlight the richness of the rabbit casserole.
3. Root vegetable mash – Creamy swede or parsnip mash provides a sweet, earthy contrast.
4. Crusty bread – Ideal for mopping up every last drop of the velvety mustard sauce.
5. Wilted spinach – Fresh spinach adds colour and gentle savouriness to round off the plate.

FAQs for Shaun Hill’s rabbit with mustard, crème fraîche and parma ham

• Is rabbit meat easy to cook?
  Rabbit cooks much like chicken and becomes tender with slow simmering.
• Can I use chicken instead of rabbit?
  Chicken joints work well and are a convenient substitute.
• Does the stew freeze well?
  The cooked rabbit stew can be frozen; Parma ham should be added fresh when serving.
• What kind of mustard is best?
  Dijon mustard provides depth and gentle heat for the sauce.
• Is this dish gluten free?
  Recipe uses no wheat products; check stock and ham labels for hidden gluten.
• Can I use sour cream instead of crème fraîche?
  Sour cream is a suitable substitute; add at the end and avoid boiling.
• Does white wine need to be expensive?
  A dry, simple white wine works best for cooking.
• Are there vegetarian alternatives?
  Try mushrooms and jackfruit for a flavourful plant-based stew.

Nutri-score Health Check

Nutri-Score: C
The leanness of rabbit and use of chicken stock offer benefits, but crème fraîche and unsalted butter add saturated fat and calories. The Nutri-score is automatically calculated from the ingredients and is only a guide.

Positive Factors

• Lean rabbit provides high protein
• Chicken stock and fresh parsley offer lighter flavours
• Gluten free, nut free, egg free

Negative Factors

• Rich in crème fraîche and unsalted butter
• Some Parma ham adds salt

The Nutri-score has been automatically calculated from the ingredients in this recipe and is only a guide.