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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 mins
Cook Time 35 mins
Total Time 45 mins
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
  • 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.
Tried this recipe?Let us know how it was!