Dinner · 60 min · french

Lapin à la Moutarde

A French dinner built around rabbit and dijon mustard — on the table in 60 minutes. It is weeknight cooking that still hits your targets — 14 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1 whole Rabbit
• 1/3 cup Dijon mustard
• 1 cup Dry white wine
• 3/4 cup Heavy cream
• 4 Shallots
• 4 oz Bacon
• 4 sprigs Thyme
• 1 cup Chicken stock

Steps

1. Cut the rabbit into 8 pieces and coat every piece thickly in Dijon — the mustard is both marinade and sauce base.
2. Brown the rabbit in a heavy pot until golden on all sides, about 10 minutes; set aside.
3. Render the bacon, then soften the shallots in the fat 6 minutes until translucent.
4. Deglaze with the wine, scraping up the browned bits, and reduce by half.
5. Return the rabbit with the stock and thyme; braise covered 35 minutes until the meat nearly falls from the bone.
6. Lift out the rabbit and whisk the cream into the braising liquid; simmer 5 minutes until it coats a spoon.
7. Spoon the mustard-cream sauce over the rabbit and serve with buttered noodles or mash.

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