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Saddle of Rabbit in Cocoa Mustard Recipe



A spicy, sweet, and garlicky marinade makes this rabbit dish a stand-out recipe. 

Click here to see Rabbit, the Sustainable Meat Choice story. 


  • 1 tablespoon unsweetened cocoa powder
  • 5 tablespoons mustard
  • 2 tablespoons crème fraîche
  • 3 tablespoons peanut oil
  • One 3 ¼ pound rabbit, cut into small pieces
  • 1 sprig thyme
  • 1 sprig flat leaf parsley
  • 1 sprig tarragon, chopped
  • 2 cloves garlic, chopped
  • 2 shallots, chopped
  • 4 chives, chopped
  • 2 bay leaves
  • 2 chicken bouillon cubes
  • Salt and black pepper, to taste
  • ½ green bell pepper, cut into strips
  • ½ red bell pepper, cut into strips
  • 2 tablespoons butter, melted
  • 2 teaspoons white sugar


Mix cocoa with the mustard and the crème fraîche and set aside. Heat the oil in a large, heavy-bottomed saucepan. When very hot, fry the rabbit for 2-3 minutes stirring well. Add the thyme, parsley, tarragon, garlic, shallots, chives, and the bay leaves and then add enough water to cover. Dissolve the bouillon in a little water and add to the saucepan with the cocoa mustard. Season to taste with salt and pepper and cook for 45 minutes.

In a separate saucepan, sauté the peppers in the melted butter with the sugar, then add to the cooked rabbit. Adjust the seasoning if desired. Serve hot.