French Lapin à la Moutarde

Today on the Takrecipe website, we bring you a classic French delicacy—Lapin à la Moutarde, or Rabbit in Mustard Sauce. This dish is a staple in French country cooking, celebrated for its tender, slow-cooked rabbit bathed in a creamy, tangy mustard sauce. The blend of Dijon mustard, white wine, and fresh herbs creates a deep, rich flavor that perfectly complements the lean, delicate meat. Whether served with crusty bread, roasted potatoes, or buttery noodles, this dish is a refined yet comforting meal fit for any occasion.

Ingredients (Serves 4 people)

• 1 whole rabbit (cut into pieces)
• 3 tablespoons Dijon mustard
• 2 tablespoons whole-grain mustard
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 1 onion (finely chopped)
• 3 cloves garlic (minced)
• 200 ml dry white wine
• 250 ml chicken stock
• 200 ml heavy cream
• 1 teaspoon fresh thyme leaves
• 2 bay leaves
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 1 teaspoon cornstarch (optional, for thickening)
• Chopped parsley (for garnish)

Prepare the Rabbit

Pat the rabbit pieces dry with a paper towel. Season them with salt and black pepper, then rub them with Dijon mustard, ensuring an even coat on all sides. This helps to tenderize the meat and infuse it with flavor.

Sear the Rabbit

In a large cast-iron skillet or Dutch oven, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat. Add the rabbit pieces and sear them on each side until golden brown (about 4-5 minutes per side). Once browned, remove them from the pan and set aside.

Prepare the Sauce Base

In the same skillet, reduce the heat to medium and add another tablespoon of butter. Sauté the chopped onion until soft and translucent, then add the minced garlic and cook for another 30 seconds, ensuring it doesn’t burn.

Deglaze with White Wine

Pour in the dry white wine, stirring well to scrape up any browned bits from the bottom of the pan. Let the wine simmer for 3-4 minutes until slightly reduced.

Slow Cook the Rabbit

Return the rabbit pieces to the pan. Pour in the chicken stock, and stir in the whole-grain mustard, thyme, and bay leaves. Cover the pan and let it simmer on low heat for about 40 minutes, until the rabbit is tender and cooked through.

Finish the Sauce

Remove the rabbit from the pan and set it aside. Stir in the heavy cream, allowing it to blend with the mustard sauce. If you prefer a thicker sauce, dissolve 1 teaspoon of cornstarch in 1 tablespoon of water, then stir it into the sauce and let it simmer for 2-3 minutes until thickened.

Serve and Garnish

Return the rabbit to the skillet, spooning the sauce over the pieces. Garnish with fresh chopped parsley, and serve hot with crusty bread, roasted potatoes, or buttered noodles.

Tips:

Marinate for Extra Flavor

🟢For an even deeper flavor, marinate the rabbit pieces in Dijon mustard and white wine for a few hours before cooking.

Choose the Right Wine

🟢A dry white wine like Chardonnay or Sauvignon Blanc enhances the sauce’s richness without overpowering the dish.

Use Whole-Grain Mustard for Texture

🟢While Dijon mustard adds creaminess, the addition of whole-grain mustard gives the sauce a rustic feel and an extra burst of flavor.

Other France f0od:

• French Socca recipe
• French Croque Monsieur
• French Omelette Recipe
• French Onion Soup Recipe