Rabbit in Mustard Sauce
Ingredients
Directions
Ingredients
1
3- to 4-lb rabbit, cut into 6-8 pieces
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salt and pepper
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tbsp
butter
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tbsp
oil
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1
medium onion or 4 shallots, diced
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2 tbsp
flour
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1 c
dry white wine
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c
chicken stock or broth
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2 tbsp
whole-grain mustard
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a few sprigs of thyme
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12
sage leaves
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½ c
crème fraîche
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2 tsp
chopped capers
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sliced chives for garnish
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Rabbit in Mustard Sauce

Rabbit in mustard sauce, or lapin à la moutarde, is a French bistro classic worth getting to know. Braising the rabbit in the rich and flavorful mustard sauce yields succulent, tender meat. You’ll want to slurp the sauce up with a spoon or soak it up with some crusty bread.

4 servings

  1. Season the rabbit with salt and pepper.
  2. Heat a Dutch oven or large, deep, heavy pan over medium-high heat. Add the butter and oil. When sizzling hot, working in batches, sear the rabbit, about 3 to 4 minutes on each side, until nicely browned. Remove browned rabbit from pan and set aside.
  3. Add the diced onion/shallot and sauté until softened and lightly browned, stirring occasionally, about 5 to 6 minutes.
  4. Sprinkle onions with flour and stir until well incorporated, then cook for a minute or so until mixture starts to smell toasty. Add wine and 1 cup broth, whisking as the sauce thickens. Whisk in remaining broth and 1 tablespoon of mustard and bring to a simmer. Taste for salt and adjust.
  5. Return browned rabbit pieces to the sauce. Add thyme and sage. Cover pot and simmer until meat is fork tender, about 45 to 50 minutes.
  6. Using tongs, remove rabbit pieces from sauce, set aside, and keep warm. Put saucepan over medium heat and bring contents to a simmer. Whisk in crème fraîche, 1 tablespoon of mustard, and capers and simmer until somewhat thickened, about 5 minutes. Taste sauce and adjust seasoning.
  7. Transfer rabbit to a warmed serving bowl and ladle the sauce over. Sprinkle with chives.

Linda Schneider

Linda Schneider is a home cook who is obsessed with good food and all things local. Follow her adventures at Wild Greens and Sardines.