Lapin a la Moutarde: French Braised Rabbit with Mustard Sauce

Maybe you don’t like the idea of eating rabbit, I get it. Thumper was pretty cute and played a pivotal role in Bambi’s life as he came of age in the woods of Europe. However, if you’ve never tried rabbit and are, shall I say, rabbit-curious, then this recipe is a fantastic entry point. Rabbit is mild in flavor and quite lean (gym-nerds, keep it in your pants). Otherwise, if you aren’t keen on rabbit feel free to use any meat you’d like. Could you use pork, chicken or veal? Absolutely, and yes it would be DANK. Once you get the basic technique for creating the sauce, you can sub in any herbs, veggies or toppings you’d like. Crispy mushrooms and capers? Yes, please. I hope you dig, let me know if you have any questions. You got this. 🤘🏼Adam

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Lapin a la Moutarde: French Braised Rabbit with Mustard Sauce

Ingredients

• 2 Rabbits, about 2 pounds each
• ¼ cup Duck Fat or Butter
• 4 ounces Pancetta
• 2 Shallots, diced
• 2 Garlic Cloves, minced
• ¾ cup Dry White Wine (Chablis, if possible)
• 1 Tbsp All-Purpose Flour
• 2 cups Chicken Stock
• 2 Tbsp Whole Grain Mustard
• 2 Tbsp Dijon Mustard
• ½ cup Creme Fraiche
• 2-3 Tbsp Fresh Tarragon, chopped
• Kosher Salt, to taste
• Black Pepper, to taste

Instructions

1. Preheat the oven to 325F. Quarter the rabbit by removing the arms, legs and back straps.
2. Heat the duck fat in a large dutch oven over medium-high heat and sear the rabbit until browned all over. Transfer to a plate.
3. Lower the heat to medium and add pancetta, shallot and a pinch of salt. Sweat the shallot mixture for 3-4 minutes. Add the garlic and cook for another minute.
4. Deglaze with white wine and reduce until nearly dry. Stir in flour, chicken stock, whole grain mustard and one tablespoon of Dijon mustard. Season with a pinch of salt and some black pepper and add the rabbit back to the pot. Cover and cook in the oven for 1 to 1 and a half hours until the rabbit is tender.
5. Remove the pot from the heat, stir in creme fraiche, the remaining tablespoon of dijon mustard, and the fresh tarragon. Serve with a bright side salad and rice or pasta.

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