Lapin à la Moutarde a Classic French Recipe
Main Course · Paula Kane · Provencal Recipes · Rabbit · TasteLapin à la Moutarde is quintessential French dish is quite simple and packed with flavour. I love the addition of crispy herbs for texture, and you can happily substitute pork (photograph above) if you are opposed to or cannot find rabbit.
Lapin à la Moutarde - Rabbit in Mustard Sauce
This dish is very easy to make. The butter, cream and dijon mustard work beautifully with rabbit, chicken or pork. Dinner in under 60-minutes!
Ingredients
- 4 tbsp Dijon mustard
- 2 tbsp olive oil
- 1 Rabbit jointed into 8 pieces
- 2 tbsp butter
- 2 shallot(s) peeled and diced
- 1 clove garlic finely chopped
- 100 ml dry white wine
- 150 ml heavy cream (35%)
- 150 ml chicken stock
- fresh rosemary
- Fresh Sage
- salt and pepper to season
Instructions
- Remove rabbit from refrigerator and bring to room temperature.
- Season with salt and pepper.
- Heat oil in a heavy bottom sauté pan over medium-high heat.
- Add one sprig of rosemary and 4 sage leaves. Allow to crisp, then remove.
- At the same time sauté the rabbit pieces until browned and continue to cook for about 10 minutes.
- Transfer to warm dish and set aside.
- Heat butter in the same pan over medium heat, add shallots and cook for about 5 minutes or until softened.
- Add garlic and continue to cook for 1 minute.
- Add white wine to the pan and cook for 2-3 minutes until reduced.
- Add cream, mustard and stock, stir well and continue to cook for 5 minutes.
- Season with salt and pepper.
- Lower the heat, return rabbit to the pan (along with any juices) and continue to cook for 10 minutes, until the sauce is thickened and the rabbit is cooked.
- Adjust seasoning as needed.
- Crumble crisped herbs over rabbit just before serving.
Notes
Although rabbit in mustard sauce is a classic French recipe, many North Americans are a hesitant about this source of protein, you can easily substitute for something you prefer.
Tried this recipe?Let us know how it was!
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