Rabbit in Mustard Sauce Recipe
Lapin à la Moutarde is a classic Rabbit in Mustard Sauce Recipe: rabbit braised with shallots, garlic, Dijon mustard, white wine, broth, thyme, and rosemary, then finished with cream, crème fraîche, and parsley for a silky French bistro-style sauce.
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Servings: 4
Ingredients
- 1 rabbit 3–4 lb, cut into serving pieces
- Salt and freshly ground black pepper to season
- 4 tbsp butter
- 3 shallots chopped
- 1 clove garlic minced
- 1 tbsp all-purpose flour
- 1/2 c dry white wine
- 1/2 c chicken broth
- 2 –3 tbsp Dijon mustard plus more to taste
- 3/4 tsp dried thyme
- 1/4 tsp dried rosemary
- 1/2 tsp salt adjust to taste
- 1/2 c heavy cream
- 2 tbsp crème fraîche
- 3 tbsp fresh parsley chopped
Instructions
Prepare and season the rabbit:
- Allow the rabbit pieces to sit at room temperature for approximately 30 minutes. Season lightly with salt and pepper.
Brown the rabbit:
- In a heavy saucepan or Dutch oven over medium-high heat, melt the butter. Add the rabbit pieces and brown on all sides. Transfer the browned rabbit to a plate and reserve.
Sauté aromatics:
- Add the chopped shallots to the pot and cook until softened, approximately 4–5 minutes. Add the minced garlic and cook for 1 minute more, stirring frequently.
Incorporate the flour:
- Stir in the flour and cook for 1 minute, stirring continuously to coat the aromatics and remove the raw flour taste.
Deglaze with wine:
- Add the white wine and bring to a boil for 1 minute, scraping the bottom of the pot to release any browned bits.
Build the sauce:
- Add the chicken broth, Dijon mustard, thyme, rosemary, and salt. Stir to combine.
Braise the rabbit:
- Return the rabbit pieces to the pot, ensuring they are nestled into the liquid. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 hour, or until the rabbit is tender.
Finish the sauce:
- Stir in the heavy cream, crème fraîche, and chopped parsley. Heat gently until warmed through. Adjust seasoning with additional salt, pepper, and mustard to taste.
Serve:
- Serve immediately, traditionally with creamy mashed potatoes or buttered egg noodles.
Notes
To make this Rabbit in Mustard Sauce Recipe gluten-free, replace the all-purpose flour with a gluten-free thickener such as cornstarch or a gluten-free all-purpose flour blend. If using cornstarch, mix 1 tbsp cornstarch with 1 tbsp cold water to form a slurry and stir it into the sauce near the end (after braising), simmering briefly until thickened. Also verify that the Dijon mustard and chicken broth are certified gluten-free, as some brands may contain gluten-derived additives.