Rabbit with Mustard (Lapin à la Moutarde)
Lapin à la moutarde Say it: la-PAN ah la moo-TARD
Lapin à la moutarde is a classic French main course featuring tender rabbit pieces gently braised in a silky sauce made with Dijon mustard and crème fraîche. Popular throughout France and especially in Burgundy where mustard is abundant, it is a beloved Sunday lunch or dinner dish. The sauce balances the mild gamey flavor of rabbit with sharp, tangy mustard and a touch of cream, creating a rich yet bright result that pairs beautifully with the tender meat.
Rabbit with Mustard (Lapin à la Moutarde)
Lapin à la moutarde
Pronounced la-PAN ah la moo-TARD
- Serves
- 4
- Prep
- 25 min
- Cook
- 1 hr 15 min
- Total
- 1 hr 40 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Pat the rabbit pieces dry with paper towels and season generously with salt and pepper on all sides.
Heat the oil and butter in a large heavy Dutch oven over medium-high heat. Working in batches, brown the rabbit pieces until golden on all sides, about 4 minutes per side. Transfer to a plate.
Lower the heat to medium, add the chopped onions to the pot and cook until soft and translucent, about 6 minutes. Add the garlic and cook 1 minute more until fragrant.
Pour in the white wine, scraping up any browned bits from the bottom. Simmer until reduced by half, about 3 minutes.
Return the rabbit to the pot along with the thyme sprigs and bay leaf. Stir together the chicken stock and both mustards, then pour over the rabbit. Bring to a gentle simmer.
Cover the pot, reduce heat to low and braise for 45–55 minutes until the rabbit is very tender and the meat pulls easily from the bone.
Remove the rabbit pieces to a plate. Discard the thyme and bay leaf. Stir the crème fraîche into the sauce and simmer uncovered for 5–7 minutes until slightly thickened. Taste and adjust seasoning with salt and pepper.
Return the rabbit to the sauce and warm through for 2–3 minutes. Sprinkle with chopped parsley before serving.
Regional variants
Some home cooks add a handful of button mushrooms or lardons during the onion step for extra savoriness. In some regions a touch of Calvados or brandy replaces part of the white wine.
Cook's notes
- Ask your butcher to cut the rabbit into even pieces; the back and legs take longest to cook so check for doneness.
- Use a good-quality Dijon mustard; it is the star of the dish and mellows beautifully during cooking.
- If the sauce becomes too thick after adding crème fraîche, thin with a splash of warm stock.
Serve with
Buttered egg noodles, mashed potatoes, or steamed rice; a simple green salad and crusty bread to mop up the sauce.
Make ahead and storage
The dish tastes even better the next day. Cool completely, refrigerate up to 2 days, and reheat gently on the stovetop; add a splash of stock or water if the sauce has thickened too much.
