Adapted from Richard Olney’s book Lulu’s Provençal Table (Grub Street Cookery, 2013) and used with permission from the publisher.
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
- 1 medium rabbit, about 2 lbs., cut up as for a sauté
- 1⁄4 cup plus 2 Tbsp. Dijon mustard
- Kosher salt and freshly ground black pepper
- 3 tbsp. extra virgin olive oil