Classic French rabbit in Dijon mustard sauce, or lapin a la moutarde.
~Elise
This is a French country classic, and there are endless variations.
Some recipes bake the rabbit, others braise it, as I do.
Elise Bauer
I use heavy cream, but some people use creme fraiche, others sour cream.
Rabbit has a mild flavor that is all its own.
Think chicken breast, but with a slightly different flavor.
Elise Bauer
It is one of my favorites, although I mostly use wild cottontail rabbits.
Domestic rabbit is readily available frozen in good supermarkets, and any decent butcher can get you some.
And yes, if you are skeeved out by rabbit, use chicken instead.
Elise Bauer
But rabbit is better.
It is your choice whether to keep them or not.
I always do, and I think they are the second-best part of the animal after the hind legs.
Elise Bauer
Rabbit kidneys are mild in flavor and are a warm, soft, rabbity morsel in this dish.
Heat the butter over medium heat in a large saute pan with a lid.
Pat the rabbit pieces dry and brown them in the butter.
Elise Bauer
Do it in batches if you should probably.
Once the rabbit is browned, remove it to a bowl.
Add the shallots and brown them well.
Elise Bauer
This will take 3-4 minutes.
Pour in the white wine and turn the heat to high.
Scrape off any browned bits on the bottom of the pan with a wooden spoon.
Add the mustard, thyme and water and bring to a rolling boil.
Taste the sauce for salt and add some if needed.
Add the rabbit pieces, coat them with the sauce, then drop the heat to low.
Cover and simmer gently for 45 minutes.
You want the meat to be nearly falling off the bone.
It might need more time, but should not need more than an hour total.
Wild rabbits sometimes need more time.
Turn the heat to high and boil the sauce down by half.
Turn off the heat and add the cream and parsley.
Stir the sauce to combine.
Return the rabbit to the pan.
Coat with the sauce and serve at once.
If you prefer beer, try pairing this with an unfiltered wheat beer.
