Main meal
Rabbit in mustard cream
Lean enough that it needs the cream, and slow enough that it looks after itself for an hour once the browning is done.
3gnet carbs
42gfat
34gprotein
526kcal
Per serving75 minServes 4
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Ingredients
For the whole dish · serves 4
- Rabbit legs1¾ lb
- Heavy cream7 fl oz
- Chicken stock8 fl oz
- Dijon mustard1½ oz
- Thymefour sprigs
- Butter1½ oz
- Sea saltto taste
Served with
The side the app pairs with it. Tap Swap in the app for another that fits.
Cauliflower tabbouleh with parsley and mint
+4g net · 105 kcal · 15 min · together 7g net, 631 kcal
Method
6 steps · 75 minutes
- Season the legs well and brown them in the butter, in two batches, until they are properly colored on both sides. Rabbit is pale and the color here is most of the flavor later.
- Lift them out and stir the mustard into the pan off the heat, scraping up everything stuck to the base.
- Add the stock and the thyme, return the legs, and bring it to a bare simmer.
- Cover and cook gently for 50 minutes. It should barely move — a rolling boil makes rabbit stringy rather than tender.
- Lift the legs onto a warm plate. Add the cream to the pan and reduce for 5 minutes until it coats a spoon.
- Taste for salt, return the legs to warm through, and serve with the sauce spooned over.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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