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Rabbit in Mustard Sauce
Rabbit in Mustard Sauce
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
French Rabbit in Tangy Mustard Sauce, a delightful Lapin à la moutarde.
Ingredients:
  • 1 rabbit, cut into serving pieces (see How to cut up a rabbit )
  • Salt
  • 4 tablespoons butter
  • 2 large shallots, chopped
  • 1/2 cup white wine
  • 1/2 cup water
  • 1/2 cup grainy country mustard, like Dijon
  • 1 teaspoon dried thyme
  • 1/2 cup heavy cream
  • 4 tablespoons finely chopped parsley
Instructions:
  • Sprinkle the rabbit pieces generously with salt and let them rest at room temperature for 30 minutes to an hour.
  • In a large sauté pan with a lid, melt butter over medium heat. Pat the rabbit pieces dry and brown them in the butter in batches, ensuring they do not touch each other. Transfer the browned rabbit pieces to a bowl.
  • Sauté the chopped shallots until golden brown, about 3-4 minutes.
  • Prepare the sauce: Pour white wine into the pan and raise the heat. Deglaze by scraping off any flavorful browned bits with a wooden spoon. Stir in mustard, thyme, and water, then bring to a vigorous boil. Taste for seasoning, adjusting with salt as desired.
  • Coat the rabbit pieces with the sauce, then simmer gently covered for 45 minutes on low heat until the meat is nearly falling off the bone. Wild rabbits may require additional cooking time but not more than 1 hour in total.
  • Transfer the cooked meat to a serving platter.
  • Boil the sauce on high heat until it reduces by half. Remove from heat and stir in the cream and parsley until well combined.
  • Serve the rabbit by placing it back into the pan, generously coating it with the sauce, and serving immediately alongside crusty bread. Pair this delicious dish with a big white wine like a white Bordeaux, white Cotes du Rhone blend, or a buttery California Chardonnay. If you're a beer lover, consider pairing it with an unfiltered wheat beer for a delightful combination.

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