Seared Rabbit, with chestnut & mushroom dressing, cabbage, mustard cream

A delicious, and nutritious, meal that takes only a quarter of an hour to prepare.


  • 2 whole rabbits
  • 0.50 can chestnuts
  • 1 shallot
  • 1 cloves garlic (crushed)
  • ½ red onion chopped
  • 1 cup mushrooms (chopped)
  • 80 ml red wine vinegar
  • 50 g tarragon (chopped)
  • 50 g thyme (chopped)
  • 1 cabbage
  • 1 tblsp wholegrain mustard
  • 250 ml cream
  • salt and pepper


  1. For the rabbit:
  2. Bone the rabbit (remove the legs and clean the loins. Though, your butcher should be happy to do this for you).
  3. Season the legs and seal them in a frying pan. Sprinkle with thyme and cook in the oven for 8/9 minutes.
  4. Seal the rabbit loin on a hot pan, cook for 3/4 minutes. Remove from the heat and leave to rest.
  5. For the mushroom & chestnut dressing: In a small pan, fry off some diced shallots, red onion and garlic until soft. Add 1 can of chestnuts (or fresh if available). Add the mushrooms and cook for 2 minutes. Deglaze with red wine vinegar. Just before serving, add the chopped tarragon.
  6. For the cabbage: Cut into 4 quarters. Blanch in boiling water for 4 minutes. Reduce the mustard and cream in a pot over a heat until a thick consistency is achieved. Drizzle over the cabbage.


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