France Lapin á la Moutarde (Rabbit in Mustard Sauce)
Lapin á la moutarde, or braised rabbit in mustard sauce, is a common French alternative to chicken entrees. Rabbits entered the annals of French cuisine as early as the 6th century CE, after the Catholic Church classified fetal or newborn rabbits as fish—in reference to their “swimming” in amniotic fluid—which were therefore not subject to the Lenten prohibitions against eating meat. Mustard came to France from the Romans in the 10th century, and the marriage of these two beloved ingredients resulted in the French classic lapin á la moutarde.
Recipe Servings: 4–6
Prep Time
10 minutes
Cook Time
1 hour
Total Time
1 hour 10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 large rabbit, deboned and cubed
- Salt, to taste
- Ground black pepper, to taste
- ½ cup (120 ml) Dijon mustard
- 4 Tbsp (60 ml) butter, divided
- 1 small onion, chopped
- ½ cup (120 ml) dry white wine
- 1 bouquet garni
- 2 Tbsp (30 ml) parsley, finely chopped
- ½ cup (120 ml) heavy cream
Directions
- Season rabbit meat with salt and black pepper and then coat it with mustard.
- Melt 2 tablespoons (30 g) butter in a large saucepan with a lid over medium-high heat.
- Add rabbit pieces and sear for around 15 minutes or until they begin to color and then set them aside.
- Melt the remaining 2 tablespoons (30 ml) butter over medium heat in a saucepan.
- Add onion and cook for about 8–10 minutes or until soft.
- Scrape off any caramelized drippings from the bottom of the saucepan.
- Add wine, rabbit pieces, and bouquet garni to the pan, cover, and simmer for about 35 minutes.
- Transfer lapin á la moutarde to a bowl and garnish it with the heavy cream and parsley, stirring to combine.
- Serve immediately.
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