LAPIN À LA MOUTARDE (RABBIT WITH MUSTARD)
4 to 6 servings
Serve this French bistro classic with a salad, plenty of crusty bread, and dry white wine.
Cut into 7 serving pieces:
- One 3- to 3 ½-pound rabbit
Generously brush the pieces with:
- ⅓ cup Dijon mustard
Season with:
- 1 teaspoon salt
- ½ teaspoon black pepper
Heat in a large skillet over medium heat:
- 3 tablespoons vegetable oil
Add the rabbit pieces, in batches if necessary, and lightly brown on each side. Transfer the rabbit to a platter. Discard the oil, reduce the heat to medium-low, and melt in the skillet:
- 2 tablespoons butter
Cook, stirring, until lightly browned:
- 1 small onion or large shallot, finely chopped
Add and bring to a boil, scraping up the browned bits:
- 1 ½ cups dry white wine, chicken stock, or a combination
Return the rabbit to the skillet along with:
- ½ cup heavy cream
- 2 sprigs each parsley and thyme
Cover and simmer gently until the rabbit is tender but still moist, about 45 minutes. Transfer the rabbit to a platter and cover to keep warm; discard the herb sprigs. Bring the sauce to a boil and cook until reduced enough to coat the back of a spoon. Stir in:
- 2 tablespoons chopped parsley, chives, tarragon, chervil, or a combination
- 1 tablespoon Dijon mustard
- Lemon juice or white wine vinegar to taste
- Salt and black pepper to taste
Spoon the sauce over and around the rabbit.