🐇 Rabbit in Mustard Sauce
Lapin à la moutarde is a French country dish of rabbit pieces browned and braised in white wine with thyme, then finished in a creamy sauce sharp with Dijon-style mustard. The lean meat turns tender and absorbs the tangy, savoury sauce. It is served with boiled potatoes, rice or fresh pasta to soak up the juices.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 rabbit (about 1.3 kg), cut into pieces
- 3 tbsp Dijon mustard
- 150 ml dry white wine
- 150 ml cream
- 2 shallots, chopped
- 4 sprigs thyme
- 2 tbsp olive oil
- 200 ml water
- Salt and pepper
Method
- Brush the rabbit pieces with 2 tbsp mustard and season.
- Brown them in the oil in a heavy pot, 8–10 minutes; add the shallots and soften.
- Pour in the wine, let it bubble 2 minutes, add water and thyme, cover and braise 45 minutes.
- Remove the rabbit, stir the cream and remaining mustard into the pot and reduce 5 minutes.
- Return the rabbit to the sauce and serve.
How to make it lighter
- Use half the cream and loosen the sauce with cooking liquid.
- Rabbit is very lean — the sauce carries most of the calories, so spoon it sparingly.
- Serve with steamed vegetables or a measured portion of potatoes.
History
Rabbit has long been a farmhouse meat in France, and braising it with mustard is a traditional home recipe, often linked to Burgundy, the home of Dijon mustard. It remains a classic of French bistros and family Sunday lunches.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →