Lapin à la Moutarde

Rabbit with mustard sauce

Preparation info
  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in
The Cooking of Normandy

By Jane Grigson

Published 1987

  • About

Rabbit is well thought of in France because the quality is high. Surprising the number of households, even in towns, that have several cages of rabbits to supplement the family table, or to sell to the neighbours. Here is a Normandy version of a popular recipe. Substitute chicken if you cannot buy fresh plump rabbit.


  • saddle and legs of a rabbit or 1 kg (2 lb) rabbit portions
  • 1


Brown the rabbit pieces lightly with the pork or bacon in the graisse or lard. Put the pieces to one side and add the onions, stirring them about until they are patched with golden brown. Then put in the carrots and give them a couple of minutes, before stirring everything together. Warm the Calvados and pour it over the contents of the pan, setting it alight. Keep the pieces moving in t