🇫🇷 France · Food
Lapin à la Moutarde: Classic French Rabbit with Mustard Sauce
By eatmundo · July 6, 2026
🇫🇷 FRIndulge in this quintessential French country dish, featuring tender rabbit pieces bathed in a rich, creamy Dijon mustard sauce. It's a rustic yet elegant main course that's perfect for a comforting meal.
Ingredients
check them off as you prepareHow to Make It
- 1
Begin by patting the 1.2 kg rabbit pieces dry and seasoning them generously with salt and freshly ground black pepper on all sides. In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat until the butter is melted and sizzling.
- 2
Sear the rabbit pieces in batches, ensuring not to overcrowd the pot, until they are beautifully golden brown on all sides, about 3-4 minutes per side. Remove the browned rabbit and set aside.
- 3
Add 1 large finely chopped onion to the pot, scraping up any delicious browned bits from the bottom. Sauté until the onion is softened and translucent, about 5-7 minutes. Then, add 2 minced garlic cloves and cook for another minute until fragrant, being careful not to let them brown.
- 4
Pour in 200 ml of dry white wine, scraping the bottom of the pot to deglaze and incorporate all the flavorful fond. Bring it to a simmer and let it reduce slightly for about 2 minutes. Whisk in 4 tablespoons of Dijon mustard until fully combined and smooth.
- 5
Stir in 400 ml of chicken broth, 1 teaspoon of dried Herbes de Provence, and 2 sprigs of fresh thyme. Return the browned rabbit pieces to the pot, ensuring they are mostly submerged in the liquid. Bring to a gentle simmer, then cover the pot, reduce the heat to low, and braise for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the rabbit is fork-tender.
- 6
Carefully remove the cooked rabbit pieces from the pot and set them aside on a plate, keeping them warm. Increase the heat to medium-high and bring the sauce to a brisk simmer. Whisk in 200 ml of crème fraîche until the sauce is smooth, creamy, and slightly thickened. Taste and adjust seasoning with salt and pepper as needed.
- 7
Return the tender rabbit to the sauce, coating each piece thoroughly. Garnish with 2 tablespoons of freshly chopped parsley. Serve hot with steamed potatoes or crusty bread to soak up every drop of the delectable sauce.
Frequently Asked Questions
What kind of rabbit is best for this dish, and should it be fresh or frozen?+
A whole rabbit, cut into 6-8 pieces (legs, thighs, saddle), works best for even braising. While fresh is ideal, thawed frozen rabbit is perfectly fine, just ensure it's thoroughly patted dry before browning.
What's the ideal braising time for tender rabbit in Lapin à la Moutarde?+
After browning, braise the rabbit in the sauce, covered, for 60-90 minutes over low heat. The rabbit is perfectly done when the meat is fork-tender and easily separates from the bone.
Can I substitute crème fraîche in the mustard sauce, and what impact will it have?+
Yes, you can use heavy cream (full-fat) as a substitute, but the sauce will lose some of its characteristic tangy richness. Be sure to stir it in gently at the end to prevent it from curdling.
What type of Dijon mustard and white wine should I use for the best Lapin à la Moutarde flavor?+
Use a good quality, smooth Dijon mustard for its classic pungency. For the wine, a dry white like Sauvignon Blanc or Pinot Grigio will best complement the rich sauce without overpowering it.
🇫🇷 FRMundo Match
Dishes across the world that share Lapin à la Moutarde: Classic French Rabbit with Mustard Sauce's core ingredients.
