Rabbit Cooked with Dijon Mustard (Lapin à la Moutarde)
Two of the building blocks of traditional French country cooking, rabbit and dijon mustard, marry nicely in this recipe.
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Stove
- Serving platter
- Measuring cup
- Measuring spoon
- Wooden spoon
- Tongs
Ingredients
- 1 large rabbit (3–4 lbs.), cut into serving pieces
- 1⁄2 cup dijon mustard
- Salt
- freshly ground black pepper
- 4 tbsp. unsalted butter
- 1 small onion, finely chopped
- 1⁄2 cup French chablis or other dry white wine
- 1 bouquet garni
- 1⁄3 cup crème fraîche
- 2 tbsp. finely chopped fresh parsley
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