Rabbit Cooked with Dijon Mustard (Lapin à la Moutarde)

Name: Rabbit Cooked with Dijon Mustard (Lapin à la Moutarde)
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 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

Serves
serves 4-6

CHRISTOPHER HIRSHEIMER

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.

Ingredients

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

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Instructions

Step 1

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

Step 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.

Step 3

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

Step 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.