Rabbit in Mustard Cream Sauce
This dish, known in French as Lapin à la Moutarde, is a culinary staple of Burgundy and Normandy, where mustard and cream elevate humble rabbit to refined heights. Rabbit meat is naturally lean and...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at greateasyrecipe.com.
Cooking tools:
- Dutch oven
- Chef's knife
- Cutting board
- Skillet
- Stove
- Oven
- Wooden spoon
- Whisk
- Measuring cup
- Measuring spoon
- Plate
- Mixing bowl
- Ladle
- Tongs
Ingredients
- 1 whole rabbit, jointed into 6–8 pieces
- Salt & freshly ground pepper, to taste
- 3 tbsp Dijon mustard (plus more for sauce)
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup dry white wine
- ½ cup chicken stock
- ½ cup heavy cream
- 1 tbsp whole-grain mustard (optional, for texture)
- 1 sprig fresh thyme (or 1/2 tsp dried)
- 1 bay leaf
- Chopped parsley, for garnish
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