Lapin à la Moutarde

Lapin à la Moutarde

Tender braised rabbit coated in a tangy mustard-cream sauce, rooted in French country cooking.

Total 1 hr 35 min Makes 4 servings Calories 520/serving

Dietary

Nut free

Allergens

Dairy, Wheat, Red meat

This classic French bistro dish features rabbit pieces browned until golden, then slowly braised with Dijon mustard, white wine, and cream until the meat turns fork-tender. The sauce finishes rich, tangy, and silky, making it a satisfying centerpiece for a weekend dinner. Serve with crusty bread or buttered noodles to soak up the sauce.

Ingredients

  • 1 whole rabbit, cut into 8 pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 2 tablespoons all-purpose flour, for dusting
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup dry white wine
  • 1 cup chicken stock
  • 1/3 cup Dijon mustard
  • 1 tablespoon whole grain mustard
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 1/2 cup heavy cream
  • 2 tablespoons fresh parsley, chopped

Method

  1. Pat the rabbit pieces dry with paper towels, then season all over with salt and pepper and dust lightly with flour, shaking off the excess.

  2. Heat the butter and olive oil in a large Dutch oven over medium-high heat until the butter melts and foams.

  3. Brown the rabbit pieces in batches, searing about 3 minutes per side until golden, then transfer to a plate.

  4. Add the chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes.

  5. Stir in the minced garlic and cook until fragrant, about 30 seconds.

  6. Pour in the white wine, scraping up any browned bits from the bottom of the pot, and simmer for 2 minutes to reduce slightly.

  7. Whisk in the chicken stock, Dijon mustard, and whole grain mustard until smooth, then return the rabbit pieces to the pot along with the bay leaf and thyme sprigs.

  8. Bring to a gentle simmer, cover, reduce heat to low, and braise until the rabbit is fork-tender, about 60 to 70 minutes, turning the pieces once halfway through.

  9. Transfer the rabbit pieces to a plate and tent with foil. Discard the bay leaf and thyme sprigs from the sauce.

  10. Stir the heavy cream into the sauce and simmer uncovered over medium heat until slightly thickened, about 8 minutes.

  11. Taste the sauce and adjust seasoning with salt and pepper as needed, then return the rabbit to the pot and spoon the sauce over to coat.

  12. Sprinkle with chopped parsley and serve hot, with crusty bread or egg noodles to catch the sauce.

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    Lapin à la Moutarde

    This classic French bistro dish features rabbit pieces browned until golden, then slowly braised with Dijon mustard, white wine, and cream until the meat turns fork-tender. The sauce finishes rich, tangy, and silky, making it a satisfying centerpiece for a weekend dinner. Serve with crusty bread or buttered noodles to soak up the sauce.

    1 hr 35 min 4 servings 520 cal

    Ingredients

    • 1 whole rabbit, cut into 8 pieces
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper, freshly ground
    • 2 tablespoons all-purpose flour, for dusting
    • 3 tablespoons unsalted butter
    • 1 tablespoon olive oil
    • 1 yellow onion, finely chopped
    • 2 cloves garlic, minced
    • 1 cup dry white wine
    • 1 cup chicken stock
    • 1/3 cup Dijon mustard
    • 1 tablespoon whole grain mustard
    • 1 bay leaf
    • 2 sprigs fresh thyme
    • 1/2 cup heavy cream
    • 2 tablespoons fresh parsley, chopped

    Method

    1. 1

      Pat the rabbit pieces dry with paper towels, then season all over with salt and pepper and dust lightly with flour, shaking off the excess.

    2. 2

      Heat the butter and olive oil in a large Dutch oven over medium-high heat until the butter melts and foams.

    3. 3

      Brown the rabbit pieces in batches, searing about 3 minutes per side until golden, then transfer to a plate.

    4. 4

      Add the chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes.

    5. 5

      Stir in the minced garlic and cook until fragrant, about 30 seconds.

    6. 6

      Pour in the white wine, scraping up any browned bits from the bottom of the pot, and simmer for 2 minutes to reduce slightly.

    7. 7

      Whisk in the chicken stock, Dijon mustard, and whole grain mustard until smooth, then return the rabbit pieces to the pot along with the bay leaf and thyme sprigs.

    8. 8

      Bring to a gentle simmer, cover, reduce heat to low, and braise until the rabbit is fork-tender, about 60 to 70 minutes, turning the pieces once halfway through.

    9. 9

      Transfer the rabbit pieces to a plate and tent with foil. Discard the bay leaf and thyme sprigs from the sauce.

    10. 10

      Stir the heavy cream into the sauce and simmer uncovered over medium heat until slightly thickened, about 8 minutes.

    11. 11

      Taste the sauce and adjust seasoning with salt and pepper as needed, then return the rabbit to the pot and spoon the sauce over to coat.

    12. 12

      Sprinkle with chopped parsley and serve hot, with crusty bread or egg noodles to catch the sauce.