Rabbit with mustard and tarragon

Lapin à la moutarde et estragon

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      55 min

Appears in
New Bistro

By Fran Warde

Published 2009

  • About

Rabbit is very popular in France and frequently enjoyed. Laure likes to serve this dish in the autumn on a bed of fresh pasta or with sautéed mushrooms.


  • 1 rabbit, about 1.8 kg (4 lb)
  • salt and freshly ground black pepper


Joint the rabbit into small pieces and season. Melt the butter in a large shallow pan, add the rabbit and sauté over a high heat for about 10 minutes, until browned all over.

Set aside 2 sprigs of tarragon and add the leaves from the rest to the rabbit. Pour in the wine and simmer for a few minutes, then add the water, cover and simmer on a gentle heat for 15 minutes. Turn the rabbit pi