Rabbit is quickly becoming one of my favourite meats to cook with purely because it tastes amazing and it is incredibly versatile. I've had it fried, roasted, stewed, bbq'd and every time I cook with rabbit I am reminded how great it is. On another note, rabbits are a highly sustainable food source, I mean they are everywhere.
The last time I cooked rabbit, I made some Pulled Rabbit Tacos but I asked the question to people on social media if they had any favourite dishes and one follower said his all time favourite rabbit dish was Lapin à la Moutarde. So here we are, the dish has been cooked and I was blown away by the bold flavours in this dish. This recipe serves two people and you mainly use the haunches and saddle for the cooking. I served the rabbit with some crushed rosemary potatoes but some cabbage or kale would also be a great addition.
Give this a try and let me know how you get on.
1 large rabbit, cut into serving pieces
120ml dijon mustard
Salt and freshly ground black pepper
4 tbsp. unsalted butter
1 small onion, finely chopped
120ml white wine
80ml crème fraîche
2 tbsp. finely chopped fresh parsley
Cover the rabbit pieces with mustard then season with salt and pepper.
Heat 2 tbsp. of butter in a large skillet/heavy frying pan over a medium-high heat.
Sear rabbit pieces for about 15 mins, until they are crispy.
Transfer to a plate.
Reduce heat and melt the remaining butter in the pan. Add onions and let them sweat for 8-10 minutes.
Add wine to the pan and scrape up any browned bits. Return rabbit pieces to the pan.
Cover and cook until rabbit is tender, about 35 minutes.
Remove from heat and stir in creme fraiche and parsley.