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Lapin à la moutarde
Rabbit in mustard cream
Lapin à la moutarde: Burgundy and Champagne rabbit braised in Dijon mustard and cream
Lapin à la moutarde is a farmhouse dish of Burgundy and Champagne, cooked for family lunches in autumn and winter, where rabbit is as common as chicken and Dijon mustard is the local pride. The rabbit pieces are brushed thickly with mustard, browned, then braised in white wine with shallots and thyme and finished with cream into a pale, tangy sauce. The wine simmers for an hour, which drives off most of the alcohol but not all; for an alcohol-free version use chicken stock with 1 tbsp cider vinegar. The common mistake is a hard boil, which dries out the lean rabbit. Chef's tip: stir a spoonful of fresh mustard into the sauce at the very end; cooked mustard loses its bite, and this brings it back.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 1 rabbit, jointed into 8 piecesabout 1.4 kg
- 4 tbsp Dijon mustard
- 1 tsp salt
- ½ tsp black pepper
- 1 oz butter
- 1 tbsp sunflower oil
- 3 shallotsfinely chopped
- ¾ cup dry white wine
- ¾ cup chicken stock
- 3 sprigs fresh thyme
- 1 bay leaf
- ¾ cup crème fraîche
- 1 tbsp wholegrain mustard
- 1 tbsp flat-leaf parsleychopped
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Method
0/6 doneStep 1: Season the 1 rabbit, jointed into 8 pieces with 1 tsp salt and ½ tsp black pepper and brush all over with 3 tbsp of the 3 tbsp Dijon mustard.
5 minStep 2: Heat the 1 oz butter and 1 tbsp sunflower oil in a casserole over a medium heat and brown the pieces for 3–4 minutes a side, until golden. Do it in two batches so they brown rather than steam.
10 minStep 3: Add the 3 shallots and cook for 2 minutes, then pour in the ¾ cup dry white wine and let it bubble for 2 minutes, scraping the pan.
3 minStep 4: Add the ¾ cup chicken stock, 3 sprigs fresh thyme and 1 bay leaf, cover and simmer very gently for 45–50 minutes, turning once, until the meat comes away from the bone easily.
50 minStep 5: Lift out the rabbit. Stir the ¾ cup crème fraîche and the rest of the 1 tbsp Dijon mustard into the pan and boil for 3 minutes until slightly thickened. Off the heat stir in the 1 tbsp wholegrain mustard.
5 minStep 6: Return the rabbit, spoon over the sauce, scatter with 1 tbsp flat-leaf parsley and serve with tagliatelle or steamed potatoes.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 46 g
- Carbs
- 5 g
- Fat
- 32 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does lapin à la moutarde take?
- About 75 minutes in total: 15 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of shallots?
- Half an onion per 2 shallots.
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