Photograph of the finished Lapin à la moutarde

France · Thỏ om sốt mù tạt

Lapin à la moutarde

1 hr 15 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rabbit meat Rabbit meat 2.2 lb
  • Photograph of Dijon mustard Dijon mustard 3.5 oz
  • Photograph of Fresh cream Fresh cream ⅔ cup
  • Photograph of White wine White wine 1 ⅓ cups
  • Photograph of Bacon Bacon 4.2 oz
  • Photograph of Dried shallots Dried shallots 4
  • Photograph of Unsalted butter Unsalted butter 1.4 oz
  • Photograph of Flour Flour 1.1 oz
  • Photograph of Thyme Thyme 0.1 oz
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Black pepper Black pepper 2 g

Method

  1. 1 Cut the rabbit into pieces, spread plenty of Dijon mustard all over, and marinate for 20 minutes.
  2. 2 Fry the bacon strips to render the fat, add butter, then pan-fry the rabbit meat for 8 minutes until seared.
  3. 3 Add thinly sliced dried onions and sauté until fragrant, then sprinkle with flour and stir well for 1 minute.
  4. 4 Pour in white wine and a little water, add thyme, cover and simmer over low heat for 40 minutes until the meat is tender.
  5. 5 Remove the meat, add the fresh cream and the remaining mustard, simmer gently for 5 minutes until thickened, season to taste, then pour over the meat.

With an appliance

  • Pressure cooker 55 min

    Replace step 4: braise the rabbit with wine under high pressure for 15 minutes, then release the pressure naturally for 10 minutes; the cream and mustard in step 5 should still be cooked with the lid open for 5 minutes after removing the meat.

Start cooking