The Mort Recipe

Marinate rabbit

Pat the rabbit dry with paper towels. In a bowl, combine 3 tbsp olive oil, minced garlic, chopped rosemary, thyme leaves, lemon zest, 1.5 tsp sea salt and 1 tsp black pepper. Rub the mixture evenly over the rabbit. Cover and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.

Preheat and brown

Preheat oven to 180°C (350°F). Heat a large ovenproof skillet or sauté pan over medium-high heat. Add 1 tbsp extra-virgin olive oil and 1 tbsp unsalted butter. When hot and foaming, add the rabbit and sear on all sides until golden brown, about 3–4 minutes per side. Remove rabbit to a plate and tent loosely with foil.

Sweat aromatics

Reduce heat to medium. Add remaining 1 tbsp butter to the pan. Add finely chopped shallots, diced carrot and diced celery. Season lightly with a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 4–6 minutes. Scrape up any browned bits from the bottom of the pan (fond) with a wooden spoon.

Deglaze

Carefully pour in 200 ml dry white wine to deglaze the pan. Stir and simmer for 2–3 minutes to reduce slightly and lift remaining fond. Allow alcohol to cook off until aroma mellows.

Add stock and braise

Return the seared rabbit to the pan. Add 300 ml chicken or rabbit stock so the liquid comes about halfway up the rabbit (do not fully submerge). Bring to a gentle simmer on the stovetop, then cover the pan with a lid or foil and transfer to the preheated oven. Braise for 25–30 minutes, or until an instant-read thermometer inserted into the thickest part reads 70–72°C (158–162°F). Cooking time will vary by piece size.

Rest rabbit

Remove the pan from the oven and transfer the rabbit to a cutting board. Tent loosely with foil and rest for 8–10 minutes while you finish the sauce.

Finish sauce

Place the skillet back on medium heat. Add Dijon mustard, whole-grain mustard (if using), rinsed capers and chopped parsley to the braising liquid and vegetables. Stir to combine. Pour in 50 ml light cream and 1 tbsp fresh lemon juice. Simmer gently for 2–3 minutes to slightly thicken. Remove from heat and whisk in cold cubed butter (30 g) a few pieces at a time to mount the sauce and give it a glossy finish. Taste and adjust seasoning with salt and pepper.

Carve the rested rabbit into medallions or portions. Spoon a generous amount of the mustard-caper sauce over the slices. Garnish with microgreens or parsley sprigs. Serve immediately with roasted potatoes, creamy polenta or buttered noodles.