Rabbit in mustard sauce
There are many ways of cooking rabbit in French cuisine but with mustard sauce is the most famous of them. In my version of the recipe, I use both Dijon mustard and old fashioned mustard. That’s because old fashioned mustard doesn’t taste as strong as Dijon mustard. It’s a way to get the Dijon’s taste keeping the old fashioned look of the dish.
If you only have one kind, don’t worry, it should work too 
Preparation time: 10 minutes – Cooking time: 50 minutes
Ingredients (for 4 servings)
1 whole rabbit (cleaned, in pieces)
4 tablespoons of old fashioned mustard
2 tablespoons of Dijon mustard
2 tablespoons of creme fraiche
1 glass (25 cl) of dry white wine
1 tablespoon of olive oil
3 shallots
Salt & pepper
Instructions
1/ Season rabbit pieces with salt and spread them with old fashioned mustard using a kitchen brush or a knife.
2/ Pour olive oil in a large iron-cast casserole. Heat it over medium heat.
3/ Peel and chop shallots.
4/ When oil is hot, add rabbit pieces and leave them 2 minutes on each side or until they get a golden color. Take them off casserole and set aside. (If your casserole is too small to broil all rabbit at once, repeat this step several times).
5/ Pour shallots into the casserole.
6/ Once shallots are translucent, add white wine and get to a smooth boil until the strong smell of alcohol is gone.
7/ Return rabbit pieces to the casserole. Cover and leave over medium/low heat for 25 minutes.
8/ Combine creme fraiche with Dijon mustard and the old fashioned mustard you have left (if any).
9/ Uncover casserole, add mustard sauce and stir well so your sauce is homogeneous.
10/ Leave it simmer for 10 to 15 minutes or until sauce thickens.
11/ Serve with potatoes, rice or tagliatelle and top generously with mustard sauce.
Oui, Chef Says: juillet 20th, 2010 at 3:08
I love rabbit (and Maille mustard)! If I can ever find some fresh lapin here I’ll definitely be making this dish. If not, perhaps I’ll have to order one when I next call D’Artagnan for my duck fat! – S
Claudia Says: juillet 20th, 2010 at 2:15
I have never cooked rabbit – always hearing that it is difficult to cook through and not make tough. I must admit this does look wonderful – and I love just about anything in mustard sauce.
Kathleen Says: juillet 20th, 2010 at 9:27
I love the simplicity of this recipe. Have enjoyed rabbit in many restaurants in Paris and have made it myself many times. It is easy and delicious. Wonder if Lapin (the restaurant is still thriving? loved their salads too, oh and everything else).
Sharlene (Wheels and Lollipops) Says: juillet 20th, 2010 at 10:40
This is one of my hubby’s favorite dishes. It still somewhat freaks me out to see the rabbits at the market but I have to admit that its oh so good !
Pam @ Sticks Forks Fingers Says: juillet 21st, 2010 at 7:32
Thanks so much for demystifying the preparation of rabbit. I order rabbit out, and love it, but have not yet tackled one in my own kitchen. This looks wonderful, and is just the nudge I need to finally appropriate one and get started! My best.
Carol Egbert Says: juillet 21st, 2010 at 9:36
A classic combination. This looks delicious, thanks for the great post.
Nancy aka Spicie Foodie Says: juillet 23rd, 2010 at 1:29
My introduction to rabbit was in France with the rabbit cooked this way. Your recipe sounds just perfect. I only have a problem that I now refuse to eat rabbit, they are pets to me now
Thanks for sharing , maybe I can switch it for chicken.
Sophie Says: juillet 30th, 2010 at 3:34
MMMMM,…a stunning rabbit dish!! I so love a good mustard sauce!!
I will make this is wintertime!!
MMMMMMMM,..kisses from Brussels!
Gaelle@whatareyoufeedingyourkidsthesedays.com Says: août 23rd, 2010 at 5:53
Rabbit is one of my favorite dish and I love cooking it, especially with mustard. I just spent a few months in France and I think that we cook rabbit at least once a month while I was there! Delicieux!
Tanisha Says: mai 7th, 2011 at 3:58
Rabbits are so cute! The French are so cruel! How can anyone possibly eat such a cute animal. They are so heartless. HORRIBLE!