Rabbit with Mustard

Rabbit with Mustard

13 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Jose Miguel
Recipe by  Jose Miguel

“This a Portuguese recipe which is excellent! You should try it!!! Mmmmmm...!”

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Adjust Servings

Original recipe yields 4 servings



  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Season the rabbit with salt and pepper, and spread the mustard onto it. Place into a Dutch oven, and pour the oil and white wine around it. Then put in the small onions and sprinkle with the bacon pieces.
  3. Bake covered, for 30 minutes in the preheated oven. Remove lid and turn rabbit pieces over. Squeeze some juice from the orange over. Return to the oven, uncovered, for 30 minutes, or until rabbit is tender. Serve with sliced orange and mashed potato. Bon Appetite!!!

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Reviews (13)

Rate This Recipe
Rebecca B.

Rebecca B.

Very good and easy to prepare. We also used 1 sliced onion instead of 4 small ones and omitted the orange juice. We'll be making it again.

Denise T.

Denise T.

Delicious! I had to cook the rabbit 2 hrs because I doubled the recipie. I served the thickened pan juices over angel hair pasta as in a previous post. I did not notice the wine at all, hardly, and I hate wine. This is a new favorite for my rabbit dishes. I bet the prep would work great in a slow cooker.



My whole family loved this recipe, We're on the low carb diet so I had to omit the orange, but it was great even without it! The only things I did different were to use a sliced onion instead of the whole onions. I also browned the onion and the rabbit pieces in the bacon drippings. I thickened the sauce with low carb thickener. Next time I might add a tablespoon or so of low carb orange marmalade to get that orange flavor. Great recipe!

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Amount Per Serving (4 total)

  • Calories
  • 570 cal
  • 28%
  • Fat
  • 29.7 g
  • 46%
  • Carbs
  • 13.8 g
  • 4%
  • Protein
  • 48.9 g
  • 98%
  • Cholesterol
  • 139 mg
  • 46%
  • Sodium
  • 347 mg
  • 14%

Based on a 2,000 calorie diet



previous recipe:

Hasenpfeffer (Rabbit Stew)


next recipe:

Slow Roasted Rabbit