Lapin á la Moutarde (Braised Rabbit in Mustard Sauce)

Lapin á la moutarde

Typically, a <i>bouquet garni</i> includes parsley, thyme, and bay leaf, though there is no generic recipe.

Typically, a bouquet garni includes parsley, thyme, and bay leaf, though there is no generic recipe.

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: Serves 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
4 Tbsp (60 ml) butter
1 small onion, chopped
1/2 cup (120 ml) dry white wine
1/2 cup (120 ml) Dijon mustard
1 bouquet garni
2 Tbsp (30 ml) parsley, finely chopped
1/2 cup (120 ml) heavy cream
salt to taste
Freshly ground black pepper to taste

Directions

Season the rabbit pieces with salt and pepper, and coat with mustard.
Melt 2 tablespoons (30 g) butter in a large saucepan with a lid on medium-high heat. Sear rabbit pieces for around 15 minutes or until they begin to color. Set aside in a bowl.
Melt 2 tablespoons (30 ml) butter on medium heat in a saucepan.
Add the onion and cook for about 8–10 minutes or until soft.
Scrape off any caramelized drippings from the bottom of the saucepan.
Add the wine, rabbit pieces, and bouquet garni to the pan. Cover and simmer for around 35 minutes.
Place the lapin á la moutarde in a bowl and garnish with the heavy cream and parsley. Stir to combine and serve immediately.