Entree: France – Lapin à la Moutarde (Rabbit in mustard sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 50 min

Total 1 hr 5 min

Ingredients

- 1 whole rabbit, about 2.5 lb (1.1 kg) dressed, cut into 8 pieces
- Salt and freshly ground black pepper
- 3 tbsp (45 ml) Dijon mustard
- 2 tbsp (30 ml) whole-grain mustard
- 2 tbsp (30 ml) olive oil
- 4 tbsp (60 g) unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) chicken stock
- 1/2 cup (120 ml) heavy cream
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 tbsp (30 ml) chopped flat-leaf parsley, for garnish

Instructions

1. Pat rabbit pieces dry, season generously with salt and pepper, and brush each piece lightly with 1 tbsp (15 ml) Dijon mustard.
2. Heat olive oil and 2 tbsp (30 g) butter in a large heavy skillet over medium-high heat; brown rabbit pieces in batches until deeply golden, about 4–5 minutes per side, transferring to a plate.
3. Reduce heat to medium, add remaining butter, sauté onion until translucent, add garlic and cook 30 seconds until aromatic.
4. Deglaze pan with white wine, scraping browned bits, then add chicken stock, thyme, bay leaf, remaining Dijon and whole-grain mustard; whisk to combine.
5. Return rabbit to pan, bring to a simmer, cover, and braise gently for 35–45 minutes until meat is tender and begins to pull from the bone.
6. Remove rabbit pieces to a platter; discard bay leaf and thyme stems. Stir heavy cream into sauce and simmer uncovered 3–5 minutes to thicken; adjust seasoning with salt and pepper.
7. Return rabbit to pan to warm through, spoon sauce over, garnish with chopped parsley, and serve.