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Lapin à la Moutarde

Serves 4 to 6 Entree meat

Lapin à la Moutarde

Lapin à la Moutarde is a staple of Burgundy's rustic culinary repertoire, where it graces tables as a comforting, everyday meal. In this region, the simple preparation speaks to the heart of home cooking, with its inviting aroma of mustard and wine drawing everyone to the table. It's a dish that embodies the essence of French provincial life, emphasizing the importance of honest ingredients and straightforward techniques.

Expect each bite to be tender and deeply flavored, as the rabbit absorbs the tangy Dijon mustard and the richness of heavy cream. The shallots lend a subtle sweetness, while a hint of tarragon brings a whisper of aniseed complexity. Seasoned with fine salt and black pepper, the dish is both robust and delicate, a harmonious blend that warms the spirit.

Ingredients

  • 1rabbit — cut into serving pieces
  • 4 tbspDijon mustard
  • 200 mlheavy cream
  • 150 mldry white wine
  • 2shallots — minced
  • 2 tbspbutter
  • 1 tbsptarragon — chopped
  • to tastefine salt and black pepper

Method

  1. Begin by cutting the rabbit into serving pieces, such as legs and saddle, ensuring even sizes for uniform cooking. Season the pieces generously with fine salt and black pepper on all sides. Heat a large, heavy-bottomed skillet or Dutch oven over medium-high heat and add 2 tablespoons of butter. Once the butter is foaming, brown the rabbit pieces in batches, making sure not to overcrowd the pan. Cook each piece until it develops a deep golden-brown crust, about 3-4 minutes per side, then set aside on a plate.
  2. Finely chop the 2 shallots. In the same pan, reduce the heat to medium and add the chopped shallots to the remaining fat. Stir frequently, scraping up the browned bits from the bottom of the pan, until the shallots soften and become translucent, about 5 minutes.
  3. Return the browned rabbit pieces to the pan, nestling them among the shallots. Pour in 150 ml of dry white wine, allowing it to deglaze the pan. Scrape the bottom of the pan with a wooden spoon to release any remaining fond, which will enrich the sauce. Let the wine simmer until it reduces by half, concentrating its flavor.
  4. In a small bowl, mix 4 tablespoons of Dijon mustard with 200 ml of heavy cream until smooth. Pour this mixture over the rabbit, ensuring all pieces are well-coated. Sprinkle 1 tablespoon of tarragon over the top. Lower the heat to a gentle simmer, cover the pan, and cook until the rabbit is tender, about 30-40 minutes. The sauce should thicken and cling to the meat, with a creamy consistency.
  5. Once the rabbit is tender, remove the pan from the heat and let it rest for a few minutes. Taste the sauce and adjust seasoning with additional salt and pepper if necessary. Serve the Lapin à la Moutarde with a side of crusty bread or steamed potatoes to soak up the rich, mustardy sauce.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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