Lapin a la Moutarde

Nutrition · per serving

Steps

1. 1

   Pat the rabbit very dry with kitchen paper so it browns rather than steams. Season all over with the salt and black pepper, then dust lightly with the flour, shaking off any excess. Slice the shallots and garlic, strip the thyme if the stems are woody, and measure the remaining ingredients so the cooking moves quickly.

   700 g rabbit, jointed into 4 pieces6 g fine salt2 g black pepper15 g plain flour120 g shallots, finely sliced2 garlic cloves, thinly sliced4 sprigs fresh thyme
2. 2

   Heat a heavy sauté pan or shallow casserole over medium-high heat. Add the butter and olive oil. When the foam subsides, brown the rabbit pieces well on both sides, about 3-4 minutes per side; work in batches if needed so the pan is not crowded. Good caramelisation is essential for depth, but do not let the butter burn. Transfer the browned rabbit to a plate.

   25 g unsalted butter10 ml olive oil700 g rabbit, jointed into 4 pieces
3. 3

   Lower the heat to medium. Add the shallots and cook for 3 minutes, stirring and scraping the fond from the base. Add the garlic and thyme and cook for 30 seconds more, just until fragrant; the shallots should soften without taking much colour.

   120 g shallots, finely sliced2 garlic cloves, thinly sliced4 sprigs fresh thyme
4. 4

   Pour in the white wine and bring to a brisk simmer. Reduce for 2-3 minutes until slightly syrupy and the raw alcohol smell has mostly gone. Add the chicken stock, return the rabbit and any juices to the pan, and turn the pieces to coat.

   200 ml dry white wine150 ml light chicken stock700 g rabbit, jointed into 4 pieces
5. 5

   Cover partially and braise gently over low heat for 22-25 minutes, turning once halfway through. The liquid should barely tremble, not boil hard. The rabbit is done when the thickest part of the leg reaches a safe temperature and the meat feels tender when pierced, but is not yet falling apart.

   700 g rabbit, jointed into 4 pieces
6. 6

   Transfer the rabbit to a warm plate and keep loosely covered. Remove and discard the thyme sprigs. Increase the heat to medium and reduce the cooking liquid for 2-3 minutes if it looks thin. Whisk the Dijon mustard, wholegrain mustard, and cream together in a bowl, then whisk this mixture into the pan off the heat first to prevent splitting. Return to low heat and cook for 1-2 minutes until the sauce lightly coats the back of a spoon; do not boil once the cream is added.

   4 sprigs fresh thyme35 g Dijon mustard15 g wholegrain mustard120 ml double cream
7. 7

   Stir in the lemon juice and half of the parsley, then taste and adjust seasoning if needed. Return the rabbit to the sauce and spoon it over for 1 minute, just to glaze and reheat evenly.

   5 ml lemon juice10 g flat-leaf parsley, chopped700 g rabbit, jointed into 4 pieces
8. 8

   Rest for 3 minutes off the heat so the sauce settles slightly. Serve the rabbit with the mustard cream spooned generously over the top and finish with the remaining parsley.

   10 g flat-leaf parsley, chopped

Origin & History

Lapin a la Moutarde is a classic preparation from French home and bistro cooking, especially associated with regions where rabbit and mustard are both traditional staples, such as Burgundy. The dish reflects the French talent for turning modest ingredients into something elegant through careful browning, wine reduction, and a finished pan sauce enriched with mustard and cream.