Rabbit with Mustard

Lapin à la Moutarde

Preparation info

  • Makes


    Main-Course Servings
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

While lapin à la moutarde is an old standby, there are several ways to go about cooking it. The most obvious method, and the one I’m most likely to use at home, is to sauté the rabbit and keep it warm while making a quick mustard sauce in the pan. After pouring off most of the fat, I typically stir a little chopped shallot or onion into the hot pan; add white wine and broth, if I have it; and pour in some heavy cream. At the end I add the mustard to taste, alone with whatever herb I happen