Rabbit with Mustard (Lapin a la Moutarde) | Saveur
A quick and easy broiled rabbit recipe from Richard Olney and Lulu Peyraud.
Ingredients
- 1 medium rabbit, about 2 lbs., cut up as for a sauté
- <sup>1</sup>⁄<sub>4</sub> cup plus 2 Tbsp. Dijon mustard
- Kosher salt and freshly ground black pepper
- 3 tbsp. extra virgin olive oil
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