Air Fryer Rabbit with Creamy Mustard Sauce and Vegetables
A refined rabbit recipe cooked in an air fryer, served with a creamy mustard sauce and aromatic vegetables.
Steps
- 1
Remove the rabbit from the refrigerator 10 minutes before cooking. Pat the pieces very dry with paper towels – this helps them brown nicely.
- 2
Peel the carrots and cut them into thin halves (3-4 mm thick). Finely chop the onion. Wash the mushrooms and cut them into quarters. Mince the garlic.
- 3
In a large bowl, mix the mustard, oil, salt, and pepper. Coat the rabbit pieces evenly with this mixture.
- 4
Preheat the air fryer to 190°C (375°F) for 4 minutes.
- 5
Place the rabbit pieces in the air fryer basket in a single layer without overlapping (cook in two batches if needed). Tuck the bay leaf and thyme among the pieces.
- 6
Cook at 190°C (375°F) for 14 minutes. Halfway through, turn the pieces for even browning.
- 7
Reduce the temperature to 175°C (350°F) and cook for another 9 minutes, until the rabbit is golden and tender.
- 8
While the rabbit rests (loosely covered with foil), place the carrots, onion, mushrooms, and garlic in the air fryer basket. Season lightly with salt.
- 9
Cook the vegetables at 185°C (365°F) for 9 minutes, shaking the basket halfway through. Set them aside with the rabbit.
- 10
For the sauce: pour the wine directly into the air fryer pan (turned off). Scrape the pan well with a spoon to deglaze, then transfer the liquid to a saucepan.
- 11
Add the chicken broth and simmer over medium heat for 6-8 minutes, until the sauce coats the back of a spoon.
- 12
Reduce the heat, stir in the heavy cream, and cook for 1 minute. Taste and adjust with salt, pepper, and possibly a bit more mustard.
- 13
Arrange the rabbit and vegetables on a platter, pour the sauce over, and serve immediately.
Shopping list
1 (1.2kg) rabbit cut into pieces, 2 carrots, 250g champignon mushrooms, 1 onion, 2 garlic cloves, 3 tbsp Dijon mustard, 12cl dry white wine, 15cl chicken broth, 10cl fresh liquid cream, 2 tbsp neutral oil, 1 tsp dried thyme, 1 bay leaf, 1 tsp fine salt, 1/2 tsp black pepper
Recipe story
Rabbit has been an important food source in medieval Europe, often cooked in aromatic sauces by French and Italian nobility. Mustard, originating from the Dijon region, became popular in European cuisine as early as the 14th century. This recipe combines French culinary traditions with the modern technique of the air fryer.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Thyme
In ancient Rome, thyme was burned in temples to purify the air and ward off evil spirits, and Roman soldiers added it to their baths to strengthen their courage. In the Middle Ages, noble ladies embroidered thyme on knights' scarves as a symbol of bravery. The ancient Greeks used it in baths and temples, and its name derives from the Greek 'thymos', meaning 'courage'.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
Onion
Probably originating in Central or West Asia, onions were cultivated in ancient Egypt, where they were considered a symbol of eternity and placed in tombs. In ancient Greece, athletes ate them to balance their blood, and in Rome, they were a staple food for soldiers. During the Middle Ages, onions were believed to protect against arrows and the plague.
Olive oil
Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.
Cloves
Cloves, the dried buds of the exotic Syzygium aromaticum tree, were one of the most prized spices of the ancient world, often called 'aromatic gold'. In the Middle Ages, Venetian merchants controlled the clove trade, bringing them from the Maluku Islands, the only place they grew, and selling them at exorbitant prices in Europe.
Bay leaves
In ancient Rome, bay leaves were woven into crowns to crown emperors and poets, symbolizing victory and wisdom. In Mediterranean cuisine, bay leaves are essential in soups, stews, and sauces, adding a subtle and complex aroma.
Carrot
The carrot, known in antiquity as a medicinal remedy rather than a vegetable, was originally purple or white. It wasn't until the 17th century that Dutch breeders developed the orange variety, honoring the House of Orange.
Mushrooms
Mushrooms have been used for thousands of years in cuisines worldwide, from ancient China to classical Greece. In ancient Egypt, they were considered food for royalty, and the Romans called them 'food of the gods'.
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