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Classic Burgundian Lapin à la Moutarde - Image 1

Classic Burgundian Lapin à la Moutarde

French cuisine
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Classic Burgundian Lapin à la Moutarde

  1. Other Meat Dishes

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
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

  • 1 pc rabbit(whole, cut into 8 pieces)
  • 3 tbsp dijon mustard
  • 8 3/7 fl oz white wine(dry, such as Chardonnay or Pinot Grigio)
  • 5 1/8 fl oz creme fraiche
  • 1 tsp herbes de provence
  • 2 pcs onions(medium, chopped)
  • 4 pcs garlic(cloves, minced)
  • 4oz bacon(lardons or chopped slices)
  • 16 7/8 fl oz chicken broth
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper(freshly ground)
  • 2 tbsp fresh parsley(chopped, for garnish)

Instructions

Preparation

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

Cooking

  1. Brown rabbit pieces on all sides until golden, working in batches if necessary. Remove rabbit and set aside.
  2. Add bacon lardons to the pot and cook until crispy. Remove bacon, reserving a small amount of fat in the pot.
  3. Add chopped onions to the pot and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
  4. Deglaze 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.
  5. Whisk in the Dijon mustard and herbes de provence. Return the rabbit pieces to the pot, nestling them among the onions.
  6. Pour 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.
  7. Remove 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.
  8. Return the rabbit to the sauce to heat through. Serve hot, garnished with reserved crispy bacon and fresh parsley.

Nutrition

Servings
4
Serving size (imperial)
8.8 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories550.5 kcal220.2 kcal2,202 kcal
Protein35.2 g14.1 g140.8 g
Fat38.9 g15.6 g155.6 g
Carbs12.6 g5 g50.4 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.

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