Braised Rabbit with Mustard - Lapin a La Moutarde

This historically traditional French dish is sure to climb into a top spot on anyone's favorite comfort food list. My own personal experience at BOUCHON had inspired me to bring this amazing dish to life. With simple fresh ingredients, I was able to perfectly compliment the Rabbit's flavors, which always are a welcomed change from our typical everyday sources of protein. Easy to make, without being too fancy, yet fit for every occasion or holiday. Enjoy!



Braised Rabbit with Mustard - Lapin a La Moutarde



Ingredients:

• 1 rabbit (about 3-4 lb.) cut in pieces 
• 1/3 cup all-purpose flour
• salt and freshly ground pepper
• 3-4 Tbsp. olive oil
• 1 large carrot, peeled and diced
• 2 cups button mushrooms, quartered
• 1 yellow onion, peeled and diced or 12 Cipollini onions, peeled
• 2 cups white wine
• 1/2 cup heavy cream
• 2 oz. Dijon mustard
• fresh herbs for serving

Directions:

Preheat the oven to 375F.

Heat the oil in a heavy bottom pan. Season the rabbit with salt and pepper, cover with flour and brown well on all sides, about 15 minutes. Remove the rabbit to a plate. Saute the vegetables and mushrooms in the same pan. Add the rabbit back to the pan, then add white wine and cover. Place in the oven and cook for about 25-30 minutes.

When the rabbit is ready, remove from the oven and place the pot on the stove. Using a slotted spoon or tongs, transfer to a bowl and keep warm. Add the cream and mustard increase the heat to high and boil down to a sauce consistency. Taste and adjust the seasonings with salt and pepper. Return the rabbit pieces to the pan and stir to coat with the sauce. Add fresh herbs, mix well and transfer to a warmed platter. Serve immediately.