Rabbit in Mustard Sauce

One of my favorite dishes from France – and I’ve found rabbit in the supermarket here outside Ann Arbor, so I’ll be making this every week or two! Farm-raised rabbit is lean but tender, with a unique flavor and a firm texture. Plus the bones make amazing stock!

20140426_113801Lapin a la Moutarde (Rabbit in Mustard Sauce)

  • 1 rabbit, cleaned and dressed – approx 1.5 to 2 pounds
  • 3 shallots, peeled and roughly chopped
  • 1/4 tsp dried thyme, or 1/2 tsp fresh thyme
  • 3 Tbsp olive oil
  • 2 cups dry white wine (anything *except* oaky Chardonnay)
  • 1 cup heavy cream
  • 4 Tbsp butter
  • 2 Tbsp dijon mustard
  1. Preheat your oven to 350.
  2. Rub the rabbit pieces with salt, pepper, and thyme. Then brown them briefly In the olive oil in a large, heavy casserole, turning to cook all sides.
  3. Add the wine and shallots. Cover and cook in the oven for 45 minutes.
  4. Remove from the oven, take the rabbit pieces out and cover them. Strain the pot liquid to remove the shallots, and return the liquid to the casserole, placing it on the range top on medium heat.  Using a wooden spoon and a whisk, use the pot liquid to deglaze the sides of the casserole, then add the cream, butter, and mustard. Whisk vigorously to combine and let it thicken slightly.

Serve the rabbit with fried potatoes or roasted vegetables, and nap the meat and sides with the mustard sauce.  Serves 4 – make sure everyone has plenty of napkins, because you’re going to want to use your teeth to get down to the bones!

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