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Lapin a la Moutarde
Rabbit slathered in two mustards and braised in white wine cream — the dish that defines French home cooking's quiet confidence
- Prep
- 20 min
- Cook
- 70 min
- Serves
- 4
Ingredients
- Rabbit, jointed (legs, saddle, shoulders) — 1 (about 1.4 kg)
- Dijon mustard — 70 g
- Wholegrain mustard — 30 g
- Fine salt — 9 g; black pepper 2 g
- Olive oil — 30 ml
- Unsalted butter — 30 g
- Shallots, sliced — 120 g
- Garlic — 8 g
- Dry white wine — 250 ml
- Chicken stock — 250 ml
- Double cream — 200 ml
- Rosemary — 2 sprigs; thyme 3 sprigs
- Lemon juice — 10 ml
Method
- Season rabbit; brush all over with 50 g of the Dijon.
- Brown gently in oil and butter (mustard burns fast — moderate heat), 6–8 min; remove.
- Sweat shallots and garlic 4 min; deglaze with wine, reduce by half.
- Add stock, rosemary and thyme; return legs and shoulders. Cover; braise at 160 °C for 30 min.
- Add the saddle pieces; braise 20–25 min more, until juices run clear (leg core 75 °C).
- Lift rabbit; strain the liquor, add cream, reduce to a coating sauce.
- Whisk in remaining Dijon and the wholegrain off the boil; season with lemon.
- Return rabbit to glaze 2 min.