Marjorie Taylor, Kendall Smith Franchini

Rabbit with Mustard

Name: Rabbit with Mustard
Cuisine: French
Ingredients: 1 small rabbit (about 4 pounds / 1.8 kg), rib cage section removed, cut into 6 pieces; 1 small rabbit (about 4 pounds / 1.8 kg), rib cage section removed, cut into 6 pieces; Fleur de sel; 2 tablespoons (28 g) unsalted European-style butter; 1 tablespoon extra-virgin olive oil; 1 small yellow onion, finely chopped; ½ cup (120 ml) Dijon mustard; ¼ cup (60 ml) whole-grain Dijon mustard; Freshly ground black pepper; 1 cup (240 ml) dry white wine, such as Burgundy Chardonnay; 1 cup (240 ml) dry white wine, such as Burgundy Chardonnay; 1 bouquet garni (see Making a Bouquet Garni); ½ cup (120 ml) Homemade Crème Fraîche or high-quality whole-milk crème fraîche, plus more as needed; ½ cup (120 ml) Homemade Crème Fraîche or high-quality whole-milk crème fraîche, plus more as needed; Small handful fresh flat-leaf parsley leaves, finely chopped, for garnish

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

French at Heart

By Marjorie Taylor and Kendall Smith Franchini

Published 2025

About

When I moved to Beaune, Kendall lived in an impossibly small apartment that came completely unfurnished. The first time I visited, Laurent challenged me to make lapin à la moutarde, a regional specialty of Burgundy and one of his favorite dishes. Only, Kendall didn’t have an oven. Laurent bought Kendall a toaster oven and brought it over, and we had toaster-oven rabbit with mustard.

As with all recipes, ingredients are important here. Be sure to source your rabbit from a qual

Ingredients

Europe
France
Main course
Gluten-free

Ingredients

Method