Rabbit Cooked with Dijon Mustard (Lapin à la Moutarde)
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
- Smear rabbit pieces with mustard and season with salt and pepper.
- 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.
- Reduce heat to medium and melt remaining 2 tbsp. butter in skillet. Add onions and cook, stirring occasionally, until softened, 8-10 minutes.
- 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.
- Remove from heat and stir in creme fraiche and parsley.