Mustard Braised Rabbit

Mustard Braised Rabbit

Imagine the comfort of a warm hearty meal on a biting cold day. Gathered around the table while the wind howls, knowing your family is happily noshing on nourishing food is the ultimate satisfaction.

Even better than just having a hot meal on the table, this mustard braised rabbit recipe is made with local and seasonal ingredients and is 100% real food.

Tender Mustard Braised Rabbit


  • 1 rabbit
  • 4 Tablespoons duck fat [sub: butter, lard, bacon grease, expeller-pressed coconut oil]
  • 2 medium onions, thinly sliced
  • 2 garlic cloves, minced [sub: roasted garlic cloves]
  • 1/4 cup (kombucha brown mustard ) [sub: cracked brown mustard seeds with 2 Tablespoons kombucha OR apple cider vinegar]
  • 1/2 c water
  • 1/2 cup chicken or turkey broth, preferably homemade
  • 1 teaspoon fresh rosemary [sub: thyme, marjoram, or sage]
  • unrefined salt to taste


  1. Melt duck fat over medium heat in heavy bottom pan or Dutch oven.
  2. Pat rabbit pieces dry then add to pan to brown both sides.
  3. Remove rabbit when brown and lightly caramelize onions in the pan.
  4. Add garlic once onions are caramelized to avoid scorching.
  5. Add mustard, rosemary, broth, and water and turn on high heat until boiling. Add salt to taste.
  6. Return rabbit to pan, cover, and cook on a low simmer for 45 minutes to an hour. It will be done when meat is tender and almost falling off the bone.
  7. Remove rabbit and heat sauce on high until reduced by half. Return rabbit to the pan and serve immediately.

This post is part of Make Your Own! Monday, Gluten-Free Monday, Slightly Indulgent Tuesday, Grateful GAPS Holiday Foods, Waste Not Want Not Wednesdays, Allergy Free Wednesday, Wheat-Free Wednesday, Homemaking Link-Up, Tasty Traditions, Keep It Real Thursdays, Pennywise Platter Thursday


Jennifer Nervo is a Nutritional Therapy Practitioner, Reiki Master Practitioner & teacher, and Aromatherapist. Her focus is on digestive, nervous, and immune system dysfunction and the fields of functional nutrition & psychoneuroimmunology. She works with all conditions and diseases including environmental and food allergies, autoimmune diseases, multiple chemical sensitivity, diabetes, eczema, anxiety, weight loss as a symptom of dis-ease, and gut-brain disorders like autism.

When she’s not herding her small troupe of monkeys or seeing clients, her free time is packed with researching and perfecting new wellness techniques (her not-so-secret passion). Jennifer is currently a group leader for the newest class of Nutritional Therapy Practitioners out of Ann Arbor, MI, studying for the national board exam in holistic nutrition, and running a combined distance and brick and mortar practice in metro Detroit. She’s also a homeschooling suburbanite, foodie, and mama to two littles and a schnoodle.

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