Recipe: Lapin à la Moutarde (Rabbit in mustard sauce)

Written By R. Kirsten Tyler

Credit: Elise Bauer

One of our customers shared this recipe with us, and it has become the all-time favorite way we like to prepare one of our pasture-raised rabbits. We love this recipe because it is great for all seasons and easily accessible to folks trying rabbit for the first time. We are constantly modifying this recipe with additions from our organic vegetable selection, and it consistently delivers. Stop by our farmstand or farmer’s market booth to create this hearty dish that will not disappoint!

This recipe was created by Kimberly Killebrew, and is availble on daringgormet.com (https://www.daringgourmet.com/rabbit-in-mustard-sauce-lapin-a-la-moutarde/#recipe).

Ingredients:

  • 1 rabbit (3-4 pounds) , cut into serving pieces (see notes)

  • salt and pepper

  • 4 tablespoons butter

  • 3 shallots , chopped (see notes)

  • 1 clove garlic , minced

  • 1 tablespoon flour

  • 1/2 cup dry white wine

  • 1/2 cup chicken broth

  • 2-3 tablespoons Dijon mustard

  • 3/4 teaspoon dried thyme

  • 1/4 teaspoon rosemary

  • 1/2 teaspoon salt

  • 1/2 cup heavy cream (see notes)

  • 2 tablespoons crème fraîche (see notes)

  • 3 tablespoons chopped fresh parsley

  1. Let the meat sit at room temperature for about 30 minutes.  Lightly salt and pepper the pieces.*

  2. Heat the butter in a heavy saucepan or Dutch oven and then brown the rabbit pieces.  Transfer them to a plate and set aside.

  3. Add the shallots to the pot and cook until tender, 4-5 minutes.  Add the garlic and cook for another minute.  Stir in the flour and cook for another minute.

  4. Add the wine and bring to a boil for one minute.  Add the chicken broth, mustard, thyme, rosemary, and salt. **

  5. Nestle the rabbit pieces in the pot, bring to a boil, reduce the heat to low, cover, and simmer for one hour or until the meat is tender.

  6. Stir in the heavy cream, crème fraîche, and parsley and heat through.  Add salt, pepper and mustard to taste. ***

  7. Serve with creamy mashed potatoes or hot buttered egg noodles.

Notes from Rocky Hill Farm:

*We have found that you can place an unparted, whole rabbit into this dish. Once the rabbit is cooked, you can remove the whole rabbit from the pot, pull all of the meat off of the bones, and put just the meat back into the pot. Save those bones for future broths.

If you would to part the rabbit and serve portions, as instructed, but aren’t sure how, be sure to check out our post on rabbit parting.

**We have added all sorts of veggies that we grow into this dish, and haven’t been disappointed yet. Depending on the amount of extra ingerdients, you may need to add more chicken broth and/or cream.

***In a pinch, we have used whole milk instead of heavy cream and crème fraîche, and it still ends up delicious, albiet a little lighter.

R. Kirsten Tyler