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Lapin à la Moutarde
Rabbit in Mustard Sauce
A classic Burgundy bistro dish featuring tender rabbit pieces braised in a rich, creamy Dijon mustard sauce. This recipe offers a comforting and flavorful meal, perfect for a special occasion or a hearty weeknight dinner.
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- 1 Rabbit(about 1.2-1.5 kg, cut into 8-10 serving pieces (e.g., saddle, legs, shoulders))
- 4 tbsp Dijon mustard(good quality, smooth Dijon mustard)
- 200 ml Heavy cream(at least 35% fat content)
- 200 ml Dry white wine(such as a Burgundy Chardonnay or Sauvignon Blanc)
- 4 Shallots(medium-sized, finely chopped)
- 4 sprigs Fresh thyme
- 30 g Unsalted butter(plus extra for finishing if desired)
- 2 tbsp Olive oil(for browning)
- 2 tbsp All-purpose flour(for dredging)
- 250 ml Chicken or rabbit stock(low sodium)
- to taste Salt
- to taste Freshly ground black pepper
ðšâð³ äœãæ¹
- 1
Pat the rabbit pieces dry with paper towels. Season generously with salt and freshly ground black pepper. Lightly dredge the rabbit pieces in flour, shaking off any excess.
â±ïž 5 minutes - 2
Heat the olive oil and 30g of butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat until the butter is melted and shimmering. Carefully add the rabbit pieces in batches, ensuring not to overcrowd the pot. Sear for 3-4 minutes per side until deeply golden brown. Remove the browned rabbit pieces to a plate and set aside.
â±ïž 10-15 minutes - 3
Reduce the heat to medium. Add the finely chopped shallots to the pot and sauté, stirring occasionally, until softened and translucent, about 4-5 minutes. Scrape up any browned bits from the bottom of the pot.
â±ïž 5 minutes - 4
Pour in the white wine and bring to a simmer. Let it bubble and reduce by about half, which should take 3-5 minutes. This concentrates the flavor and cooks off the harsh alcohol.
â±ïž 5 minutes - 5
Return the browned rabbit pieces to the pot. Add the chicken or rabbit stock and the fresh thyme sprigs. Stir in half of the Dijon mustard (2 tbsp). Ensure the liquid comes about halfway up the sides of the rabbit pieces. Bring the liquid to a gentle simmer.
â±ïž 2 minutes - 6
Cover the pot tightly with a lid. Reduce the heat to low and let the rabbit braise gently for 45-60 minutes, or until the rabbit is very tender and almost falling off the bone. Check occasionally to ensure it's simmering gently and not boiling.
â±ïž 45-60 minutes - 7
Once the rabbit is tender, remove the thyme sprigs. In a small bowl, whisk together the heavy cream and the remaining 2 tbsp of Dijon mustard until smooth. Stir this mixture into the pot with the rabbit. Gently heat the sauce through for about 5 minutes, stirring constantly. Do NOT let the sauce boil after adding the cream and mustard, as this can cause the sauce to split or the mustard to become bitter. Season with salt and pepper to taste.
â±ïž 7 minutes - 8
Serve the Lapin à la Moutarde hot, spooning the creamy mustard sauce generously over the rabbit pieces. Garnish with fresh parsley if desired.
â±ïž 1 minute
ð¡ ããã®ã³ã
- âFor best results, use a good quality, smooth Dijon mustard. Avoid grainy mustards for this recipe as they will alter the texture and flavor profile.
- âEnsure the rabbit is tender before proceeding to the final sauce stage. If it's not tender enough, continue braising.
- âDo not boil the sauce after adding the cream and mustard. Gentle simmering is key to a smooth, stable sauce.
- âThis dish pairs wonderfully with mashed potatoes, crusty bread to soak up the sauce, or simple steamed green beans.
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- For a quicker version, you can use chicken thighs or breasts instead of rabbit. Adjust braising time accordingly.
- Experiment with different types of mustard, such as a mild whole-grain mustard, but be aware it will change the final texture and flavor.
- Add a splash of brandy or Cognac along with the white wine for an extra layer of flavor.