Introduction:

Lapin à la Moutarde, or Rabbit in Mustard Sauce, is a beloved traditional dish from the French countryside. Rooted in rustic French cooking, it features tender rabbit pieces simmered slowly in a creamy Dijon mustard sauce—earthy, tangy, and utterly comforting.

This dish is especially popular in Burgundy and northern France, where mustard and cream are kitchen staples. If you’re looking to experience authentic French flavors beyond the usual coq au vin or boeuf bourguignon, this is a must-try recipe.

🧾 Ingredients (Serves 4):

For the rabbit:

1 whole rabbit (about 1.2–1.5 kg), cut into serving pieces

(ask your butcher to do this, or substitute with chicken thighs if unavailable)

Salt and freshly ground black pepper

2 tbsp Dijon mustard (for marinating)

2 tbsp butter

1 tbsp olive oil

For the sauce:

1 onion, finely chopped

3 cloves garlic, minced

2 tbsp Dijon mustard (more for stronger flavor)

100 ml dry white wine

200 ml crème fraîche or heavy cream

1 tsp fresh thyme (or ½ tsp dried thyme)

1 bay leaf

Optional: 100g mushrooms, sliced

🍳 Instructions:

Step 1: Marinate the Rabbit

  1. Rub the rabbit pieces generously with Dijon mustard and a little salt and pepper.

  2. Cover and let it marinate for at least 1 hour (or overnight in the fridge for deeper flavor).

Step 2: Brown the Rabbit

  1. In a large Dutch oven or heavy pan, heat butter and olive oil over medium-high heat.

  2. Brown the rabbit pieces on all sides until golden. Remove and set aside.

Step 3: Build the Sauce

  1. In the same pan, sauté chopped onion until soft.

  2. Add garlic (and mushrooms if using) and cook for 2 more minutes.

  3. Deglaze with white wine, scraping up all the flavorful bits from the bottom.

  4. Add the remaining mustard, thyme, bay leaf, and crème fraîche. Stir well.

Step 4: Simmer the Dish

  1. Return the rabbit to the pan, nestling it into the sauce.

  2. Cover and simmer on low heat for about 45 minutes to 1 hour, or until the meat is tender and sauce has thickened.

  3. Stir occasionally and adjust seasoning to taste.

🍽️ Serving Suggestions:

Lapin à la Moutarde is traditionally served with:

Tagliatelle or fresh egg noodles

Steamed baby potatoes or buttery mashed potatoes

Rice pilaf

Crusty French bread to soak up the creamy sauce

Add a crisp green salad or braised green beans on the side for balance.

👩‍🍳 Cooking Tips:

Substitutes: Can’t find rabbit? Use chicken thighs or turkey legs. The sauce pairs beautifully with other white meats.

Mustard: Use authentic French Dijon mustard—not yellow mustard—for proper flavor.

Wine: A dry white like Chardonnay or Sauvignon Blanc works best. Avoid sweet wines.

Storage: This dish tastes even better the next day. Store in the fridge and reheat gently.

🇫🇷 Final Thoughts

Lapin à la Moutarde is a celebration of classic French home cooking—simple ingredients, slow cooking, and rich, layered flavors. It may not be on every restaurant menu, but it’s a timeless recipe cherished in many French homes.

Give it a try, and you'll discover why the French adore this creamy, mustard-infused rabbit dish.

Bon appétit! 🐇🍷