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Le Chaudron recipe
Lapin à la moutarde
Rabbit in Dijon mustard cream sauce
⏱ 75 minServes 4Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1whole rabbit, 1.5 kg / 3.3 lb, cut into 8 pieces
6 tbspDijon mustard
200 g (7 oz)smoked lardons
3gray shallots
4 clovesgarlic
300 ml (1¼ cups)dry white wine
400 ml (1⅔ cups)thick crème fraîche
200 ml (¾ cup)chicken stock
30 g (1 oz)unsalted butter
3 tbspolive oil
2 sprigsfresh thyme
2 leavesbay leaf
1bunch of flat-leaf parsley
1 tspfine salt
1 tspfreshly ground pepper
- 1 whole rabbit, 1.5 kg / 3.3 lb, cut into 8 pieces
- 6 tbsp Dijon mustard
- 200 g (7 oz) smoked lardons
- 3 gray shallots
- 4 cloves garlic
- 300 ml (1¼ cups) dry white wine
- 400 ml (1⅔ cups) thick crème fraîche
- 200 ml (¾ cup) chicken stock
- 30 g (1 oz) unsalted butter
- 3 tbsp olive oil
- 2 sprigs fresh thyme
- 2 leaves bay leaf
- 1 bunch of flat-leaf parsley
- 1 tsp fine salt
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the rabbit out of the fridge 30 minutes ahead so it cooks evenly and doesn’t dry out.
- Brush each piece all over with half the mustard.
- Season all over. Finely chop the 3 shallots. Remove the germ from the 4 garlic cloves and crush them.
- Heat 3 tbsp of olive oil and 30 g (1 oz) of butter in the large cast-iron Dutch oven over medium-high heat until foaming and brown the rabbit on all sides for 10 minutes.
- Set the rabbit aside. In the same pot, brown the lardons for 5 minutes. Add the shallots and garlic and soften over medium heat for 5 minutes.
- Deglaze with the white wine, scraping up the browned bits, and reduce for 5 minutes over high heat. Return the rabbit.
- Add hot chicken stock halfway up the pieces, plus the thyme and bay leaf. Bring to a simmer, cover and cook over low heat for 45 minutes until tender.
- Lift out the rabbit and keep warm. Stir the crème fraîche and remaining mustard into the pot and simmer for 5 minutes to thicken. Spoon over the rabbit and sprinkle with parsley.
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