Entrée: France – Lapin À La Moutarde (Rabbit with Mustard)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 whole rabbit, jointed, about 2–2.5 lb (900–1,100 g)
Salt and pepper to taste
2–3 tbsp (30–45 ml) butter and/or olive oil
1 medium onion, thinly sliced
2 cloves garlic, minced
2 / 3 cup (150 ml) dry white wine
3 / 4 cup (200 ml) chicken or vegetable stock
2–3 tbsp (30–45 ml) Dijon mustard
2 / 3 cup (150 ml) crème fraîche or heavy cream
1 tsp (5 ml) whole-grain mustard (optional)
1 bay leaf and 1 sprig thyme
Fresh parsley, chopped to taste

Show original ingredient measurements

1 whole rabbit, jointed, about 2–2.5 lb (900–1,100 g)
Salt and pepper to taste
2–3 tbsp (30–45 ml) butter and/or olive oil
1 medium onion, thinly sliced
2 cloves garlic, minced
2 / 3 cup (150 ml) dry white wine
3 / 4 cup (200 ml) chicken or vegetable stock
2–3 tbsp (30–45 ml) Dijon mustard
2 / 3 cup (150 ml) crème fraîche or heavy cream
1 tsp whole-grain mustard (optional)
1 bay leaf and 1 sprig thyme
Fresh parsley, chopped to taste

Instructions

1. Season rabbit with salt and pepper. Heat butter/oil in a heavy skillet or Dutch oven and brown rabbit pieces well on all sides; remove and set aside.
2. Sauté onion until translucent, add garlic and cook 30 seconds. Pour in white wine and reduce slightly.
3. Stir in stock and add bay and thyme. Return rabbit to the pan, cover and simmer gently for 35–45 minutes until tender.
4. Remove rabbit and keep warm. Discard bay/thyme. Whisk Dijon and whole-grain mustard into the braising liquid, then stir in crème fraîche or cream. Simmer briefly to thicken and adjust seasoning.
5. Return rabbit to sauce to coat, sprinkle with parsley and serve with boiled potatoes, green beans or buttered noodles.

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