Sauteed Rabbit with Mustard and Rosemary

Lapin Sauté à la Moutarde et au Romarin

Preparation info

  • Serves


    • Difficulty


Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

IN CASE YOU THINK I’ve taken leave of my senses for including rabbit in a chapter called Poultry, in France rabbit is treated much like chicken. Small young rabbits are tender like chicken, but have a more robust flavor.

I know many people who refuse to eat rabbit for a variety of reasons, most of which stem from childhood memories of their Easter bunnies. The following recipe, which combines the flavors of mustard, rosemary, and Cognac, has convinced many skeptics that rabbit is wo