Lapin a la Moutarde (Mustard Rabbit)

By Moira Hodgson

Published April 9, 1983

Total Time
50 minutes
Rating
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Featured in: FOOD; WARMING ONESELF UP ON NOT-SO-WARM SPRING DAYS

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Ingredients

Yield:3 to 4 servings

  • 1 rabbit, cut up

  • 2 tablespoons Dijon-type mustard

  • 2 tablespoons softened butter

  • 1 tablespoon olive oil

  • 1 cup dry white wine

  • Coarse salt and freshly ground pepper to taste

  • 1 cup fresh heavy cream

  • Fresh-chopped parsley to garnish

Ingredient Substitution Guide
Nutritional analysis per serving (3 to 4 servings)

5 grams carbs; 308 milligrams cholesterol; 881 calories; 16 grams monosaturated fat; 6 grams polyunsaturated fat; 24 grams saturated fat; 53 grams fat; 1 gram trans fat; 1 gram fiber; 1255 milligrams sodium; 82 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Wipe the rabbit pieces with paper towels and coat with a mixture of the mustard butter and oil. Preheat oven to 400 degrees.

  2. Step 2

    Arrange in a greased casserole and pour in the white wine. Cook, covered, for 45 minutes, basting frequently. Season with salt and pepper and remove from casserole.

  3. Step 3

    Pour in the cream and over low heat on top of the stove scrape up the cooking juices. Correct seasonings. Return the rabbit to the pan and coat thoroughly with sauce. Serve in a heated casserole dish, sprinkled with parsley.

Tip

  • Rice is very good with this rabbit dish. Care must be taken to insure that the rabbit is not allowed to dry out while cooking and that there is always plenty of sauce.

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Comments

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DEH

Very good and pretty easy. Added some tarragon. Had no cream. Thinned some yogurt with milk and stirred in slowly, the a flour slurry and stirred in slowly and cooked sauce to cook flour.

Patrick Chadd

It is delicious and easy - have made it with rabbit and chicken both...

Sue L

What a pleasure for us lazy nonbrowners to find a rabbit recipe that practically cooks itself! Having made it once as written, next time I’ll uncover after about 30’, stir in the cream, and simply let it simmer IN the oven for the remaining 15 /– minutes.

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