Parisian Dill Dijon (whole) Rabbit

Tiffany Bannworth


Being of French and Italian descent, we enjoy rabbit with a little more regularity than your average American.

Add a little cultured charm with this tasty dish.

I love to serve this to guests. It may be the first time they indulge rabbit.

What a culinary treat!


★★★★★ 1 vote

40 Min
1 Hr



  • 1
    whole rabbit
  • ·
    flour for coating
  • 1/2 c
    mustard, grainy
  • 3 Tbsp

  • 4 c
    diced root vegetables (used parsnips, turnips, winter squash, and potatoes)

  • 1 c
  • 1 c
    bone broth
  • 1 Tbsp
    worcestershire sauce
  • 1 Tbsp
    rosemary, dried
  • 1 Tbsp
    paprika, sweet mild
  • 1 tsp
    red pepper flakes
  • 1 Tbsp
    mustard, grainy
  • 1/4 c
    sunflower oil

  • ·
    pink himalayan salt to taste
  • ·
    fresh cracked black pepper
  • ·
    cubed butter

How to Make Parisian Dill Dijon (whole) Rabbit


  1. I prefer the rabbit spatchcocked, but simply flattening is sufficient.
  2. The rabbit will be damp to the touch. Powder coat the rabbit in plain or seasoned flour.
  3. Then massage the mustard onto the rabbit. When well-coated, completely cover with dill. Then set aside in the refrigerator for 30 minutes.
  4. While you are waiting, dice your root veggies. Some might be too hard to get a knife through, so you may want to parboil a bit.
  5. In a mixing bowl, add all the root vegetable liquids. Whisk by hand or electric mixer until the oil emulsifies.
  6. Add the diced root vegetables. Toss and completely coat.
  7. Pour vegetables and any extra liquid into a greased rectangular pan. You may use a lidded casserole dish or tin foil, but this will need to be covered during baking.
  8. Place your rabbit atop the vegetables.
  9. Crack the black pepper and salt, over the entire dish. Places cubes of butter discriminatively in the pan.
  10. Cover and bake at 350F for 45 minutes. Check that the vegetables are soft or to desired texture.
  11. Remove foil and bake for an additional 15 minutes as to crisp the rabbits herb coat.
  12. Transfer to a serving dish; allow to rest covered for 10 minutes.
  13. You can make a gravy for the rabbit with any liquid left in the pan after you previously transferred the root vegetables with a slotted spoon.
  14. Just make a rue with butter and flour, and gradually add liquid while continuously whisking. Salt and paprika as needed.

Printable Recipe Card

About Parisian Dill Dijon (whole) Rabbit

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: French
Other Tag: Heirloom
Hashtags: #Rabbit, #paris

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