Rabbit à la Moutarde with Roast Sweet Onions

Preparation info
    • Difficulty


Appears in
Today's special: A new take on bistro food

By Anthony Demetre

Published 2008

  • About

This is basically a classic French bistro dish, normally ’aux deux moutardes’ – that is, made with two different types of mustard. I actually prefer it with just the Dijon.


  • Salt and freshly ground black pepper
  • 6 rabbit legs
  • 100 g butter


Season the rabbit legs. Melt the butter in a heavy-based casserole and colour the rabbit all over in it. Take out of the casserole and reserve.

Swill the casserole with the vinegar and boil to reduce by two-thirds. Add all the remaining ingredients and bring to the boil. When boiling, add the rabbit back to the casserole, cover and cook gently until the meat falls freely from the bone.<