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Lapin à la Moutarde a Classic French Recipe

Lapin 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 Moutarde Traditional Mustard Rabbit Recipe @AtableenProvence

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!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Dish
Cuisine French, Provencal
Servings 4 people


  • 4 tbsp Dijon Mustard
  • 2 tbsp olive oil
  • 1 Rabbit jointed into 8 pieces
  • 2 tbsp Butter
  • 2 Shallots peeled and diced
  • 1 clove garlic finely chopped
  • 100 ml Dry White Wine
  • 150 ml heavy cream (35%)
  • 150 ml Chicken stock
  • Fresh Rosemary and Sage
  • Salt and Pepper to season


  • 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.


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.
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Paula Kane

Paula Kane

From a background in advertising and design, Paula Kane has forged a career that combines her love of good food and wine with her expertise in marketing to produce highly successful culinary events across Canada. Paula first travelled to France 20 years ago and has been returning ever since. She received a scholarship from the James Beard Foundation to attend Le Cordon Bleu, Paris, from which she was graduated in 2009. She has completed the International Sommelier Guild Wine Fundamentals and recently, the Hautes Etudes du Goût program in gastronomy from which she was awarded a Masters degree from the University of Reims in Champagne, France. For the past ten years, Paula has spent part of her year in the Vaucluse where she cycles, cooks, drinks wine, explores and shares her discoveries with others on her website A Table en Provence. Recently she launched an online magazine —Olive + Sweetpea— dedicated to all things she is passionate about: food, wine, travel, home and women trailblazers.

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