Rabbit stewed with Dijon mustard in white wine. Culinary blog

Mustard rabbit – Lapin à la Moutarde – one of those dishes that are the most basic French classics. The ingredient on which the success of the recipe depends is mustard. No matter how great the temptation to use, without going into details, mustard, which is at hand at hand, do not succumb to it, but find Dijon.
She is not very sharp, soft, slightly sweet. You need not its variety, which consists of whole mustard seeds, but ground.
Here, for example, are several jars of such mustard of different brands.

Another important component, which may also be the temptation to replace with an easier ingredient, is shallots. Onions will not replace it; shallots are much sweeter and more aromatic. Shallot will suit any variety: one like the one pictured, and one that is rounder and has a golden husk like that of a bulb.

And the last, most important factor for this dish is the dishes in which it is cooked. An ideal cast-iron patch or stewpan with a seriously thick bottom and walls is ideal. If you have something like a ceramic pan / latki, they will work well too.

The recipe below is classic, with one exception: we added some bacon, a traditional recipe does not imply this. Bacon can be easily ruled out, but the small smoked shade that it gives to the dish, to our taste, is very, very good.

So, we begin to cook.


  1. Colic – 1 pc, carcass

  2. Dijon mustard – 200 g

  3. Dry white wine – 1 bottle

  4. Garlic – 4-5 cloves

  5. Carrot – 1 large or 2 small

  6. Shallot – 5-6 pcs.

  7. Raw Smoked Bacon – 100 g

  8. Spices: 4 sprigs of thyme, 4 bay leaves

  9. For the sauce:

  10. Sour cream 20% – 400 g

  11. Dijon mustard – 2 tbsp.

  12. Parsley – a bunch of 10-15 branches

  13. For garnish:

  14. rice

  15. Parsley, arugula or other greens – to decorate the dish, if desired

Cut the rabbit into large portions.

Lightly salt the meat. Lubricate them with mustard liberally, use almost its entire volume, setting aside two tablespoons for the sauce, they will be useful to us at the end of cooking.

In a stewpan, heat a little olive oil and fry these pieces for 3-4 minutes until very golden, remove from heat, temporarily transfer the rabbit to a bowl and set aside briefly. Do not wash the stewpan, but put on it shallot sliced ​​in circles. Put on medium heat for 4 minutes, let passer.
During this time, pour white wine into another stewpan, put the carrot sliced ​​in circles, thyme, bay leaf, garlic and put on fire, the mixture will have to boil.

Meanwhile, you will have prepared shallots, at this moment you need to return the rabbit pieces to the stewpan, add the bacon chopped into small pieces and pour the entire contents of the second stewpan, that is, wine, spices, carrots, garlic. Reduce the heat to medium, cover and do not open the next hour.
At this time, cook the rice for a side dish and prepare the sauce. Cut a generous portion of parsley, mix it with sour cream and with those two tablespoons of mustard, which we reserved at the very beginning. Bring the sauce over a small fire to the stage of the appearance of the first bubbles of boiling and immediately turn it off, close the lid.

When the rabbit is ready, serve by laying rice on a plate, on top – the rabbit, pouring sauce with saucepan, and then sour cream sauce.
The next day, the rabbit will be even better than the first.


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