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View Gallery Photo: Christopher Hirsheimer

(Lapin à la Moutarde)

SERVES 4 – 6

In France, mustard laws state that only mustard made from black and/or brown mustard seeds and wine or wine vinegar may be called "dijon." This classic French grandmothers' dish obeys the law.

1 large rabbit (3–4 lbs.), cut into serving pieces
1⁄2 cup dijon mustard
Salt and freshly ground black pepper
4 tbsp. unsalted butter
1 small onion, finely chopped
1⁄2 cup French chablis or other dry white wine
1 bouquet garni
1⁄3 cup crème fraîche
2 tbsp. finely chopped fresh parsley

1. Smear rabbit pieces with mustard and season with salt and pepper.

2. Heat 2 tbsp. of the butter in a large skillet over medium-high heat. Sear rabbit pieces, turning frequently, until rabbit is very crisp, about 15 minutes. Transfer to a platter.

3. Reduce heat to medium and melt remaining 2 tbsp. butter in skillet. Add onions and cook, stirring occasionally, until softened, 8–10 minutes.

4, Add wine to skillet and scrape up any browned bits. Return rabbit pieces to the skillet, along with bouquet garni. Cover and cook until rabbit is tender, about 35 minutes.

5. Remove from heat and stir in crème fraîche and parsley.

This article was first published in Saveur in Issue #5