Rabbit with Bacon and Mustard Sauce dish recipe

PUBLISHED: 16:10 07 October 2014


Sample local flavours at their best by serving up this Rabbit with Bacon and Mustard Sauce dish

Ingredients (Serves 4)

• 2 rabbits, jointed

• 16 rashers rosemary-cured streaky bacon

• 1 garlic clove, squashed

• 175ml double cream

• 3 tsp Dijon mustard

For the watercress salad:

• 1/2 shallot, finely chopped

• 1/2garlic clove, crushed

• 2 tbsp cider vinegar

• 1/2 tsp runny honey

• 1 tbsp French tarragon, finely chopped

• 1 tsp grain mustard

• 2 tbsp rapeseed oil

• A large bunch of watercress


1 Preheat the oven to 1900 C (1700 fan)/gas 5. Remove the tough membrane from the surface of the rabbit, 
then wrap each piece in bacon and secure with cocktail 
sticks. Season liberally with black pepper.

2 Heat a griddle pan until smoking hot on the hob, then sear the rabbit pieces for 2 minutes on each side or until nicely marked. Transfer the rabbit to a roasting tin, then roast for 8 minutes.

3 Meanwhile, put the garlic, cream and mustard in a small saucepan and bring to a gentle simmer. Bubble for 5 minutes, stirring occasionally, then fish out and discard the garlic. 
Keep warm.

4 Cover the rabbit loosely with foil and leave to rest in a warm place for 5 – 10 minutes while you make the salad.

5 Put the shallot, garlic, vinegar and honey in a bowl with a big pinch of salt and leave to stand for 5 minutes. Whisk in the tarragon, mustard and rapeseed oil, then check the seasoning before tossing with the watercress.

6 Arrange the rabbit pieces on four warm plates, spoon over the mustard sauce and serve the watercress salad on the side.


Find it in Hampshire

• Rabbit - Hampshire Game, Andover; 01264 730339; hampshiregame.co.uk

• Rosemary-cured bacon - Parsonage Farm, Andover; 01264 736208; parsonage-farm.co.uk

• Watercress - Mapleleaf Watercress, Mapledurwell; 01256 464221

Don’t forget, you can also find these producers and many more at your local Hampshire Farmers’ Markets


Susie Carter

I was never overly enthusiastic about rabbit in the past, the result of one too many dry, stringy casseroles. Then one year on a trip to visit my folks in France, they cooked rabbit on the plancha and it was a revelation – really moist and juicy. I’ve adapted the recipe for griddle pan and oven and paired it with another eye-opener: Parsonage Farm’s rosemary-cured bacon. Once you’ve tried it, you’ll wonder why all bacon isn’t flavoured this way. The mustard sauce is a classic accompaniment to rabbit and this is my super speedy version. As it’s quite rich, I serve the dish with a simple watercress salad, though if you’re feeling indulgent, a few chips or roasties to dip in that sauce would go down a storm.


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