I love rabbit, from a very young age my dad use to raise some in the backyard. Very young, I was taught they were not pets, thought they were very cute and I use to play with them, it was always in my mind even as a 5-6 year old that we ate the rabbits, like chicken, ducks, lamb and all farm animals.

I grew up to really love rabbit and I am sorry that in American it’s one of those taboo animals like veal, horse and so many others!

Its meat is tender and very unique. It’s not very gamy unless you go for an Hare. It’s delicate and I wish more chefs would introduce it in their menu.

I found this beautiful 2 1/2 lbs rabbit at Bryan’s in San Francisco. I took it apart, cutting it in about 6 pieces.

In a deep pan, sautée the meat until you have a nice brown color. Set the meat aside.

In the same pan adding a bit more oil, sweat some shallots. When the shallots become tender just add a tablespoon full of stone grounded mustard (please do not use “fake” mustard, go for a French dijon, you can find Maille or even Grey Poupon can do, nothing with honey or other aromas!)

Deglaze your pan with 1 cup of white wine, add a few spring of tarragon, a bit of chopped garlic, salt and pepper. Cover with some vegetable stock and let simmer for 45 minutes or until the meat is really fork tender. 

Once the meat is cooked, remove it from the pan and reduce the sauce. Add some pearl onions that you have blanched and pealed. I added another tablespoon of dijon mustard and finished with some heavy cream to give it a nice thick texture. Return the meat to the pan for a few minutes, just to coat it. Add freshly chopped tarragon.

I served my rabbit with sautéed leaks only seasoned with salt and pepper, and some new potatoes boiled until fork tender.

You can also serve it with Tagliatelle, or a rice pilaf. I like the combination with the leak, it gave the dish a bit more freshness.

Bon Appétit!