I use this recipe for chicken too, it's great.
Rabbit Cooked with Dijon Mustard
Credit: 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.
Ratings & Reviews (4)
This is sort of my 'go to' recipe when I don't know what to do with chicken. It is very delicious.
It was so delicious, that I am forced to do it again and again...
No rabbit at the North Market this Easter :>( seems the winter weather was not to the bunnies liking. The excellent staff however suggested pheasant as an alternative and they could not have steered me in a better direction! This recipe is so simple, but so good. I used a combo of standard and coarse grain dijon. Served it with braised baby artichokes & carrots along with fingerling potatoes roasted in duck fat. Yum, can't wait to try it with chicken as well.
Rabbit Cooked with Dijon Mustard
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