Entrée: France – Lapin à la Moutarde (Rabbit with Mustard)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Additional 30 min

Total 2 hrs 30 min

Ingredients

1 whole rabbit, about 2.5 lb (1.1 kg), cut into pieces
3 tbsp (45 ml) Dijon mustard
2 tbsp (30 ml) grainy mustard
Salt and freshly ground black pepper to taste
2 tbsp (30 ml) olive oil
4 tbsp (60 g) unsalted butter
1 large onion, finely chopped
3 cloves garlic, minced
1 cup (240 ml) dry white wine
1 cup (240 ml) chicken stock
1 cup (240 ml) heavy cream
2 bay leaves
4 sprigs fresh thyme
Chopped fresh parsley, for garnish

Instructions

1. Season the rabbit pieces with salt and black pepper. Rub them with both Dijon and grainy mustard, and let them marinate for at least 30 minutes.
2. In a large Dutch oven, heat olive oil and 2 tablespoons of butter over medium-high heat. Brown the rabbit pieces on all sides, then transfer to a plate.
3. In the same pot, add remaining butter and sauté the onion and garlic until soft and translucent.
4. Deglaze with white wine, scraping any browned bits from the bottom of the pot. Let it reduce slightly, then add chicken stock.
5. Return the rabbit pieces to the pot, add bay leaves and thyme, and bring to a simmer. Cover and cook for about 1 to 1.5 hours, until the rabbit is tender.
6. Remove the rabbit pieces and keep warm. Stir in the cream to the pot and bring to a gentle simmer until the sauce thickens.
7. Return the rabbit to the pot, coat in sauce, and heat through for a few minutes. Remove the bay leaves and thyme.
8. Garnish with chopped parsley and serve with crusty bread or mashed potatoes.