Lapin à la Moutarde Recipe – French Special
Lapin à la Moutarde (“Rabbit with Mustard”) is a celebrated classic of French cuisine, marrying delicate rabbit pieces with bold Dijon and whole-grain mustard in a creamy sauce. Sautéed in butter and olive oil with onions, garlic, thyme and bay leaves, the rabbit simmers gently in white wine and broth until meltingly tender. Finished with heavy cream, this dish delivers rich, tangy flavor balanced by aromatic herbs. Perfect for special dinners, elegant entertaining, or any meal where you want to impress with a dish that’s both rustic and refined.
- Prep Time20 min
- Cook Time1 hr
- Total Time1 hr 20 min
For the Rabbit:
- 1 whole rabbit, cut into pieces (or 4 bone-in, skin-on chicken thighs if substituting)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
For the Sauce:
- 2 tablespoons butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 cup white wine
- 1 cup chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons flour (optional, for thickening)
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 2 bay leaves
- Garnish (optional): Fresh parsley, chopped
Lapin à la Moutarde Recipe Ingredients:
Prepare Rabbit: Season rabbit pieces with salt and pepper. Optionally marinate with Dijon mustard for added flavor.
Brown Rabbit: Heat olive oil and brown rabbit pieces on all sides (5-7 minutes per side). Set aside.
Make Sauce: Sauté onions in butter, add garlic, then pour in white wine and reduce. Add broth, thyme, and bay leaves. Return rabbit to the skillet.
Simmer: Cover and simmer for 45 minutes to 1 hour until rabbit is tender.
Finish Sauce: Remove rabbit, stir in heavy cream, and thicken with a flour slurry if needed. Season to taste.
Serve: Return rabbit to the skillet, garnish with parsley, and serve with mashed potatoes, rice, or crusty bread.
Recipe Notes:
Rabbit Substitute & Availability: If you can’t find rabbit, bone-in chicken thighs work well. They won’t have quite the same texture, but will absorb the mustard sauce beautifully.
Mustard Balance: Adjust the ratio of Dijon to whole-grain mustard to suit your taste — more Dijon gives smoother tang, more whole-grain adds texture and punch.
Wine & Broth Tips: A dry white wine enhances depth; if unavailable, chicken broth with a splash of vermouth or white grape juice works as substitute.
Thickening the Sauce: Use a flour slurry (flour mixed with cold water) or reduce the sauce by simmering uncovered to get a thicker consistency that clings to the meat.
Serving Suggestions: Serve with mashed potatoes, buttered rice, or crusty French bread to soak up the creamy sauce. Garnish with fresh parsley for color and fresh herb aroma.
