This dish, known in French as Lapin à la Moutarde, is a culinary staple of Burgundy and Normandy, where mustard and cream elevate humble rabbit to refined heights. Rabbit meat is naturally lean and tender, making it ideal for slow braising. The Dijon mustard delivers tang, the cream adds richness, and a splash of white wine binds everything in a lusciously velvety sauce. It’s deeply comforting, subtly sharp, and perfect for a leisurely dinner.
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Pat the rabbit pieces dry and season with salt and pepper.
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Brush each piece with Dijon mustard and let sit for 10–15 minutes.
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In a large skillet or Dutch oven, heat olive oil and butter over medium-high heat.
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Sear the rabbit pieces until golden on all sides, then remove and set aside.
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In the same pan, add onion and garlic, cooking until soft and fragrant (~3 minutes).
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Deglaze the pan with white wine, scraping up browned bits.
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Let wine reduce by half, then stir in chicken stock, thyme, and bay leaf.
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Return rabbit pieces to the pan.
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Cover and simmer on low heat for 45–50 minutes, turning halfway through.
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Remove the lid for the last 10 minutes to reduce slightly.
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Lower heat. Stir in the heavy cream and whole-grain mustard.
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Simmer gently for 5–10 minutes until sauce thickens slightly and coats the meat.
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Adjust seasoning to taste.
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Classic: with buttered tagliatelle or roasted fingerling potatoes
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Rustic: alongside crusty French bread to mop up the sauce
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Lighter: serve over steamed green beans or braised leeks
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Can’t find rabbit? Substitute with chicken thighs or turkey legs.
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Add a splash of Calvados or Cognac for deeper flavor.
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If using wild rabbit, consider soaking in milk overnight to mellow the flavor.
Ingredients
Directions
-
Pat the rabbit pieces dry and season with salt and pepper.
-
Brush each piece with Dijon mustard and let sit for 10–15 minutes.
-
In a large skillet or Dutch oven, heat olive oil and butter over medium-high heat.
-
Sear the rabbit pieces until golden on all sides, then remove and set aside.
-
In the same pan, add onion and garlic, cooking until soft and fragrant (~3 minutes).
-
Deglaze the pan with white wine, scraping up browned bits.
-
Let wine reduce by half, then stir in chicken stock, thyme, and bay leaf.
-
Return rabbit pieces to the pan.
-
Cover and simmer on low heat for 45–50 minutes, turning halfway through.
-
Remove the lid for the last 10 minutes to reduce slightly.
-
Lower heat. Stir in the heavy cream and whole-grain mustard.
-
Simmer gently for 5–10 minutes until sauce thickens slightly and coats the meat.
-
Adjust seasoning to taste.
-
Classic: with buttered tagliatelle or roasted fingerling potatoes
-
Rustic: alongside crusty French bread to mop up the sauce
-
Lighter: serve over steamed green beans or braised leeks
-
Can’t find rabbit? Substitute with chicken thighs or turkey legs.
-
Add a splash of Calvados or Cognac for deeper flavor.
-
If using wild rabbit, consider soaking in milk overnight to mellow the flavor.