French · Main · Medium
Lapin a la Moutarde
Rabbit braised in a creamy Dijon mustard sauce with white wine and herbs. A French farmhouse classic.
The whole recipe in 60 seconds
Lapin a la Moutarde, in 5 ideas
- The mustard does double duty: it flavors the meat and thickens the sauce.
- Rabbit is very lean, so the creamy sauce keeps it succulent.
- Do not boil the sauce hard after adding the cream or it can split.
- Chicken thighs substitute well if rabbit is unavailable; adjust the time slightly shorter.
- Serve with buttered noodles to catch every drop of sauce.
What you need
Ingredients
- 1 rabbit (about 3 lbs), cut into 8 pieces
- 1/4 cup Dijon mustard, plus 2 tbsp more
- 3 tbsp butter
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup dry white wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tbsp fresh thyme leaves
- Salt and black pepper
How to make it
Directions
- Coat the rabbit pieces all over with the 1/4 cup of Dijon mustard and season with salt and pepper.
- Brown the rabbit in butter and olive oil in a Dutch oven, about 4 minutes per side. Remove to a plate.
- Soften the onion in the same pot, 5 minutes. Add garlic for 1 minute.
- Pour in the wine, scraping up the browned bits, and reduce by half.
- Return the rabbit with the broth and thyme. Cover and simmer 45 minutes until tender.
- Stir in the cream and remaining mustard. Simmer 5 minutes and serve.
Money saver. Find rabbit at farmers markets, specialty butchers, or online. It is often cheaper than you expect for such an elegant meat.