Name: Sauteed Rabbit with Mustard and Rosemary (Lapin Sauté à la Moutarde et au Romarin)
Yield: Serves 6
Cuisine: France
Ingredients: ⅛ teaspoon freshly ground pepper; 1 onion, finely chopped; 6 sprigs parsley, chopped; 1 cup heavy cream; 1 teaspoon Meat Glaze (optional); ¼ teaspoon salt; 2 rabbits (2½ pounds each), cut into serving pieces (ask the butcher to do this); 3 tablespoons vegetable oil; 1 cup chicken stock, homemade or canned (see chart); 3 teaspoons chopped fresh rosemary, plus a sprig for garnish; 1 tablespoon Dijon mustard; 2 cloves garlic, finely chopped; 3 shallots, finely chopped; ¼ cup plus 1 teaspoon Cognac; ½ cup dry white wine

Preparation info

Serves
6

Difficulty
Easy

Appears in

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