Lapin aux Moutarde (Rabbit with Mustard)

A expertly prepared approach to rabbit that produces delicious results that highlight the natural flavors. This recipe uses careful attention to detail to bring out the best in your harvest, creating a memorable meal for family and friends.

Burgundian classic meets small game perfection

Cultural Heritage This dish represents the pinnacle of French provincial cooking, originating in Burgundy where rabbit was traditionally prepared with the region's famous Dijon mustard. The technique transforms humble rabbit into restaurant-quality cuisine through classical French methods.

Regional Variations

• Burgundian Style: Dijon mustard, white wine, crème fraîche
• Provençal Version: Whole grain mustard, herbs de Provence
• Modern Interpretation: Multiple mustard varieties, contemporary plating

Ingredients (Serves 4-6)

• 1 whole rabbit (3-4 lbs), cut into 8 pieces
• 1/4 cup Dijon mustard
• 2 tbsp whole grain mustard
• 3 tbsp olive oil
• 1 large onion, sliced thin
• 4 cloves garlic, minced
• 1 cup dry white wine (Chablis or Sancerre preferred)
• 1 cup crème fraîche or heavy cream
• 2 tbsp fresh tarragon, chopped
• 2 tbsp fresh thyme, chopped
• Salt and freshly ground white pepper

Classical French Technique

1. Preparation Phase (2 hours ahead):

   • Cut rabbit into serving pieces: saddle in 2 pieces, separate legs
   • Season generously with salt and white pepper
   • Coat pieces evenly with Dijon mustard
   • Marinate refrigerated 2-8 hours for flavor penetration

2. Foundation Building (10 minutes):

   • Heat olive oil in heavy Dutch oven over medium-high heat
   • Brown mustard-coated rabbit pieces on all sides
   • Critical: Don't let mustard burn (bitter flavor)
   • Remove rabbit, set aside on platter

3. Aromatics Development (8 minutes):

   • Reduce heat to medium, sauté onions until translucent
   • Add garlic, cook until fragrant (30 seconds)
   • Technique: Scrape up browned mustard bits for flavor

4. Deglazing and Braising (45-60 minutes):

   • Add white wine, scraping up all browned bits
   • Return rabbit to pot, bring to gentle simmer
   • Cover tightly, braise in 325°F oven
   • Doneness: Fork-tender, internal temperature 160°F

5. Sauce Finishing (5 minutes):

   • Remove rabbit, keep warm under foil tent
   • Reduce cooking liquid by half over high heat
   • Whisk in crème fraîche and whole grain mustard
   • Strain sauce through fine mesh if desired
   • Adjust seasoning with salt, pepper, lemon juice

6. Professional Plating:

   • Arrange rabbit pieces on warmed plates
   • Spoon sauce over meat, not flooding plate
   • Garnish with fresh tarragon and thyme
   • Serve with buttered egg noodles or crusty bread

Wine Pairing Science

• Primary: White Burgundy (Chardonnay's buttery notes complement mustard)
• Alternative: Loire Valley Sauvignon Blanc (acidity cuts richness)
• Red Option: Light Burgundy Pinot Noir for autumn service

Nutritional Analysis (Per serving)

• Calories: 435, Protein: 42g, Fat: 24g
• Iron: 6.2mg (34% DV), B12: 8.1mcg (338% DV)
• High-quality complete protein with essential amino acids

Professional Kitchen Notes

• Make-ahead: Can be prepared day ahead, reheat gently
• Scaling: Recipe doubles easily for larger groups
• Cost analysis: $16-22 food cost, $48-58 menu price
• Plating time: 90 seconds per plate when organized