See the Recipe. 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.

Rabbit Cooked with Dijon Mustard (Lapin à la Moutarde) Rabbit Cooked with Dijon Mustard (Lapin à la Moutarde)
Two of the building blocks of traditional French country cooking, rabbit and dijon mustard, marry nicely in this recipe.
Yield: serves 4-6


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