Rabbit with Mustard (Lapin a la Moutarde)

Adapted from Richard Olney’s book Lulu’s Provençal Table (Grub Street Cookery, 2013) and used with permission from the publisher.

Rabbit with Mustard (Lapin a la Moutarde)
Rabbit with Mustard (Lapin a la Moutarde)Elizabeth Bossin

This straightforward recipe from Richard Olney's book, Lulu's Provençal Table is one of our favorite methods for cooking a rabbit. Ask your butcher to break the rabbit down for you or reference our handy butchering guide and do it yourself.

What You Will Need