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Cabarrus Magazine

Breaking Bread: Lapin a la Moutarde (Rabbit with Mustard Sauce)

Nov 05, 2018 11:51AM ● By Jason Huddle

Breaking Bread: Lapin a la Moutarde (Rabbit with Mustard Sauce)

Breaking Bread

Sponsored by Chez Francois


Lapin a la Moutarde (Rabbit with Mustard Sauce)



Medium rabbit (about 2 lbs.) cut up

8 Tbsp. Dijon mustard

Bottle of white wine

4 Tbsp. olive oil

2 cups heavy cream

2 carrots

4 cloves fresh garlic, minced

5 shallots

4 bay leaves and 2 thyme branches

1 Tbsp. sugar (optional)


Salt, fresh ground pepper



Spread 7 tablespoons of the Dijon mustard over the rabbit pieces; sprinkle with salt and pepper. Brown the pieces of rabbit on both sides in olive oil. Meanwhile, boil the wine with 3 cloves of minced garlic, bay leaves, sliced carrots and sugar. Take the meat out and put the minced shallots in the same pan; add 1 tablespoon of olive oil. Cook until translucent. Pour the boiled mixture into a fresh pan; add the meat and shallots and cook on low for one hour. In a bowl, mix the heavy cream, 1 clove of minced garlic and 1 tablespoon of mustard. When done, take the rabbit meat out of the pan and pour the heavy cream into the pan. Bring to a boil and cook on high for 1 to 2 minutes. Plate the rabbit and pour the mustard sauce over it. This dish goes well with rice or sautéed potatoes. Bon apppetit!

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