Name: Classic Burgundian Lapin à la Moutarde
Prep time: 25 min
Cook time: 150 min
Total time: 175 min
Yield: 4 servings
Cuisine: French cuisine
Ingredients: 1 pcs rabbit (whole, cut into 8 pieces); 3 tbsp dijon mustard; 250 ml white wine (dry, such as Chardonnay or Pinot Grigio); 150 ml creme fraiche; 1 tsp herbes de provence; 2 pcs onions (medium, chopped); 4 pcs garlic (cloves, minced); 100 g bacon (lardons or chopped slices); 500 ml chicken broth; 2 tbsp olive oil; 1 tsp salt; 0.5 tsp black pepper (freshly ground); 2 tbsp fresh parsley (chopped, for garnish)

Tender rabbit pieces stewed in a rich, mustard-infused sauce are artfully arranged in a rustic earthenware bowl, garnished with fresh parsley and served with crusty bread.

Prep: 25 min • Cook: 150 min. A rich, slow-cooked rabbit braise featuring Dijon mustard, white wine, and doused in herbs, creating a perfect balance of tangy and savory flavors. This traditional French dish is hearty and comforting, perfect for a special occasion or a cozy meal.

Preparation time: 25 min
Cooking time: 2 hrs 30 min
Total time: 2 hrs 55 min
Servings: 4

Instructions

Preparation

1Pat rabbit pieces dry with paper towels. Season generously with salt and pepper.
2In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.

Cooking

1Brown rabbit pieces on all sides until golden, working in batches if necessary. Remove rabbit and set aside.
2Add bacon lardons to the pot and cook until crispy. Remove bacon, reserving a small amount of fat in the pot.
3Add chopped onions to the pot and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
4Deglaze the pot with white wine, scraping up any browned bits from the bottom. Bring to a simmer and cook for 2-3 minutes, reducing slightly.
5Whisk in the Dijon mustard and herbes de provence. Return the rabbit pieces to the pot, nestling them among the onions.
6Pour in the chicken broth. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 1.5 - 2 hours, or until the rabbit is very tender.
7Remove rabbit from the pot and keep warm. Stir creme fraiche into the sauce. Simmer for 5-10 minutes, stirring occasionally, until the sauce slightly thickens. Adjust seasoning if needed.
8Return the rabbit to the sauce to heat through. Serve hot, garnished with reserved crispy bacon and fresh parsley.

Instructions

Preparation

1Pat rabbit pieces dry with paper towels. Season generously with salt and pepper.
2In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.

Cooking

1Brown rabbit pieces on all sides until golden, working in batches if necessary. Remove rabbit and set aside.
2Add bacon lardons to the pot and cook until crispy. Remove bacon, reserving a small amount of fat in the pot.
3Add chopped onions to the pot and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
4Deglaze the pot with white wine, scraping up any browned bits from the bottom. Bring to a simmer and cook for 2-3 minutes, reducing slightly.
5Whisk in the Dijon mustard and herbes de provence. Return the rabbit pieces to the pot, nestling them among the onions.
6Pour in the chicken broth. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 1.5 - 2 hours, or until the rabbit is very tender.
7Remove rabbit from the pot and keep warm. Stir creme fraiche into the sauce. Simmer for 5-10 minutes, stirring occasionally, until the sauce slightly thickens. Adjust seasoning if needed.
8Return the rabbit to the sauce to heat through. Serve hot, garnished with reserved crispy bacon and fresh parsley.

Nutrition Information

Calories: 551 kcal
Protein: 35 g
Fat: 39 g
Carbs: 13 g

Nutrient	Per serving
Calories	551 kcal
Protein	35 g
Fat	39 g
Carbs	13 g

Tips

For extra flavor, marinate the rabbit in white wine and herbs overnight before cooking.
Browning the rabbit thoroughly creates a rich depth of flavor for the final dish.
Serve with boiled potatoes, pasta, or crusty bread to soak up the delicious sauce.