Name: Creamy Whole Grain Mustard Lapin with Mushrooms
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 8 servings
Cuisine: French cuisine
Ingredients: 1.5 kg rabbit (cut into 8-10 pieces); 4 tbsp whole grain mustard; 250 ml heavy cream; 250 g mushrooms (cremini or button, quartered); 3 pcs shallots (finely chopped); 60 ml brandy; 2 tbsp unsalted butter; 1 tbsp olive oil; 250 ml chicken broth; 3 pcs fresh thyme sprigs; 1 pcs bay leaf; salt (to taste); black pepper (freshly ground, to taste); 2 tbsp fresh parsley (chopped, for garnish)

A rustic rabbit stew with tender pieces of meat, earthy mushrooms, and a rich, creamy whole grain mustard sauce is served in a cast iron pot, hinting at a comforting, homemade meal.

Prep: 30 min • Cook: 180 min. Tender rabbit pieces simmered in a velvety sauce made with whole-grain mustard, rich heavy cream, and earthy mushrooms. The dish offers a delightful texture contrast and deeper flavor, embodying classic French country cooking.

Preparation time: 30 min
Cooking time: 3 hrs
Total time: 3 hrs 30 min
Servings: 8

Instructions

Preparation

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

Cooking the Rabbit

1Brown the rabbit pieces in batches on all sides until golden brown. Remove the rabbit and set aside.
2Add the chopped shallots to the pot and sauté until softened, about 3-4 minutes. Stir in the mushrooms and cook until they release their liquid and begin to brown, about 5-7 minutes.
3Deglaze the pot with brandy, scraping up any browned bits from the bottom. Allow the brandy to reduce by half, about 2-3 minutes.
4Return the rabbit to the pot. Add the chicken broth, whole grain mustard, thyme sprigs, and bay leaf. Stir well to combine.
5Bring the liquid to a gentle simmer, then reduce the heat to low, cover, and cook for 1.5 to 2 hours, or until the rabbit is very tender and nearly falling off the bone.
6Remove the rabbit from the pot and keep warm. Discard the thyme sprigs and bay leaf.
7Increase the heat to medium-high and reduce the sauce slightly, if desired. Stir in the heavy cream and cook for another 5-10 minutes, or until the sauce has thickened to your liking. Taste and adjust seasoning with salt and pepper.
8Return the rabbit to the sauce and gently warm through. Garnish with fresh chopped parsley before serving.

Instructions

Preparation

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

Cooking the Rabbit

1Brown the rabbit pieces in batches on all sides until golden brown. Remove the rabbit and set aside.
2Add the chopped shallots to the pot and sauté until softened, about 3-4 minutes. Stir in the mushrooms and cook until they release their liquid and begin to brown, about 5-7 minutes.
3Deglaze the pot with brandy, scraping up any browned bits from the bottom. Allow the brandy to reduce by half, about 2-3 minutes.
4Return the rabbit to the pot. Add the chicken broth, whole grain mustard, thyme sprigs, and bay leaf. Stir well to combine.
5Bring the liquid to a gentle simmer, then reduce the heat to low, cover, and cook for 1.5 to 2 hours, or until the rabbit is very tender and nearly falling off the bone.
6Remove the rabbit from the pot and keep warm. Discard the thyme sprigs and bay leaf.
7Increase the heat to medium-high and reduce the sauce slightly, if desired. Stir in the heavy cream and cook for another 5-10 minutes, or until the sauce has thickened to your liking. Taste and adjust seasoning with salt and pepper.
8Return the rabbit to the sauce and gently warm through. Garnish with fresh chopped parsley before serving.

Nutrition Information

Calories: 450 kcal
Protein: 35 g
Fat: 28 g
Carbs: 8 g

Nutrient	Per serving
Calories	450 kcal
Protein	35 g
Fat	28 g
Carbs	8 g

Tips

Ensure rabbit pieces are thoroughly dry before browning for a better sear and deeper flavor.
Browning rabbit in batches prevents overcrowding the pot, which can steam rather than sear the meat.
Serve this hearty dish with creamy mashed potatoes, polenta, or crusty bread to soak up the deliciou