Lapin à la Moutarde

Lapin à la Moutarde, a traditional French dish, features tender rabbit in a creamy mustard sauce. This recipe harmoniously blends the richness of rabbit with the tang of Dijon mustard, resulting in a flavorful and indulgent meal. Typically served with crusty bread or buttery mashed potatoes to absorb the delightful sauce, this dish is suited for notable occasions or elegant dinners, offering sophisticated flavors and a refined presentation.

Ingredients

• 1 whole rabbit, cut into pieces
• 1/4 cup Dijon mustard
• 1/2 cup heavy cream
• 2 Tbsp butter
• 1 Tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup chicken broth
• 1 tsp fresh thyme leaves

Instructions

1. Season the rabbit pieces with salt and pepper.
2. Heat the butter and olive oil in a large Dutch oven over medium-high heat.
3. Add the rabbit pieces and brown them on all sides. Remove from the pot and set aside.
4. In the same pot, cook the chopped onion and garlic until softened.
5. Deglaze the pot with the white wine, scraping up any browned bits from the bottom.
6. Stir in the Dijon mustard, heavy cream, chicken broth, and thyme leaves.
7. Return the rabbit pieces to the pot, cover, and simmer gently for 30-40 minutes until the meat is tender.

Keywords: Dutch Oven, Simmer, Tender, Creamy, Sauce

Spice Rack: Thyme

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