Sticky Plum Rabbit with Mustard & Thyme
Pan-seared rabbit thighs glazed with plums, Dijon mustard, and fresh thyme in 25 minutes. A elegant weeknight take on the Belgian classic—tender, tangy, and deeply savory.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 42g
Ingredients
- 4 pieces (about 1.5 lb) rabbit thighs, boneless or bone-in
- 6 whole fresh plums, halved and pitted
- 2 tbsp Dijon mustard
- 1 whole shallot, minced
- 3 sprigs fresh thyme sprigs
- ¾ cup white wine or chicken stock
- 1 tbsp honey
Instructions
- 1
Pat rabbit dry with paper towels. Season generously with salt and black pepper on both sides.
- 2
Heat olive oil in a heavy 12-inch skillet over medium-high until shimmering. Sear rabbit 3 minutes per side until golden—don't move them.
- 3
Push rabbit to the side. Add shallot and sauté 60 seconds until fragrant. Stir in mustard, thyme, plums, honey, and wine.
- 4
Reduce heat to medium. Simmer uncovered 8–10 minutes, turning rabbit once, until meat is tender and plums soften into a glaze.
- 5
Taste sauce and adjust salt and pepper. Plate rabbit with plums and spoon glaze over the top.
Tools you’ll need
- 12-inch heavy skillet
- paper towels
- wooden spoon
- kitchen tongs
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