Name: Lapin aux Moutarde (Rabbit with Mustard)
Cuisine: American
Ingredients: 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

1Setup & Prepare

2Ingredients

Shopping List

1 whole rabbit (3-4 lbs), cut into 8 pieces

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1/4 cup Dijon mustard

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2 tbsp whole grain mustard

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3 tbsp olive oil

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1 large onion, sliced thin

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4 cloves garlic, minced

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1 cup dry white wine (Chablis or Sancerre preferred)

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1 cup crème fraîche or heavy cream

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2 tbsp fresh tarragon, chopped

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2 tbsp fresh thyme, chopped

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Salt and freshly ground white pepper

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*Classical French Technique**

1. **Preparation Phase** (2 hours ahead):

- Cut rabbit into serving pieces: saddle in 2 pieces, separate legs

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- Season generously with salt and white pepper

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- Coat pieces evenly with Dijon mustard

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- Marinate refrigerated 2-8 hours for flavor penetration

2. **Foundation Building** (10 minutes):

- Heat olive oil in heavy Dutch oven over medium-high heat

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- Brown mustard-coated rabbit pieces on all sides

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- **Critical**: Don't let mustard burn (bitter flavor)

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- Remove rabbit, set aside on platter

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3. **Aromatics Development** (8 minutes):

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- Reduce heat to medium, sauté onions until translucent

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- Add garlic, cook until fragrant (30 seconds)

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- **Technique**: Scrape up browned mustard bits for flavor

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

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- Add white wine, scraping up all browned bits

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- Return rabbit to pot, bring to gentle simmer

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- Cover tightly, braise in 325°F oven

- **Doneness**: Fork-tender, internal temperature 160°F

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5. **Sauce Finishing** (5 minutes):

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- Remove rabbit, keep warm under foil tent

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- Reduce cooking liquid by half over high heat

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- Whisk in crème fraîche and whole grain mustard

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- Strain sauce through fine mesh if desired

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- Adjust seasoning with salt, pepper, lemon juice

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6. **Professional Plating**:

- Arrange rabbit pieces on warmed plates

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- Spoon sauce over meat, not flooding plate

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- Garnish with fresh tarragon and thyme

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- Serve with buttered egg noodles or crusty bread

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*Wine Pairing Science**

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**Primary**: White Burgundy (Chardonnay's buttery notes complement mustard)

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**Alternative**: Loire Valley Sauvignon Blanc (acidity cuts richness)

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**Red Option**: Light Burgundy Pinot Noir for autumn service

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*Nutritional Analysis (Per serving)**

Calories: 435, Protein: 42g, Fat: 24g

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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

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**Scaling**: Recipe doubles easily for larger groups

**Cost analysis**: $16-22 food cost, $48-58 menu price

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**Plating time**: 90 seconds per plate when organized

56 ingredients total39 with images20 with substitutions

3Cooking Instructions

4Chef's Notes & Pairings

5Interactive Recipe Tools

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6Reviews & Ratings

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Based on 124 reviews

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