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45 mins

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Rabbit with Mustard (Lapin à la Moutarde) Recipe

Rabbit with Mustard (Lapin à la Moutarde)

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again

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Rabbit with Mustard (Lapin à la Moutarde) is one of the great traditional dishes of French cooking that came from the countryside peasant recipes of long ago.

Rabbit Meat is good for you! 100 g (about 3.5 oz) raw rabbit contains 135 KCal and 20 g of Protein. The legs and loins are very low fat - typically 2% - 3%. Rabbit Meat has a distinctive but mild flavour - unless you get hold of an old Roaster or mature rabbit (usually over 4 pounds and over 8 months of age) - and is usually inexpensive to buy.

      Preparation Time: 15 Minutes + waiting

      Cooking Time: 1 Hour 30 Minutes

Ingredients for Rabbit with Mustard (Lapin à la Moutarde)

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4 - 6:
3½ lb
prepared rabbit (skinned and gutted)
2 teaspoons
cornflour (cornstarch or wheat starch)
½ pint
dry white wine
parsley sprigs
bouquet garni
1 clove
salt and pepper
6 rashers (slices)
streaky bacon
2 tablespoons
Dijon mustard
2 sprigs


How to Cook Rabbit with Mustard (Lapin à la Moutarde)

  1. Peel and chop the onions. Peel and roughly chop the carrots. Peel and crush (mince) the garlic. Place the rabbit in a large dish, add the wine, onions, carrots, herbs, garlic and cloves then season with salt and freshly ground pepper to taste. Leave to marinate for at least 12 hours, stirring occasionally, Drain well through a sieve (strainer) and reserve the liquid (discarding the solids).
  2. Wrap the bacon around the rabbit and secure with string. Spread the mustard over the whole rabbit and place in a roasting tin. Cook in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for about 1½ hours until tender, basting occasionally.
  3. Place the rabbit on a warmed serving dish, remove the string and keep warm. Add the reserved marinade to the roasting pan, place over a high heat and boil for 5 minutes. Spoon over the rabbit, garnish with thyme and serve with Peppered Cabbage.

Rabbit can be tough if it's undercooked, so always be inclined to cook for longer than less.
GRAHAM'S WINE RECOMMENDATION: GrahamA Grenache like Chateauneuf du Pape. Deep, full-bodied and a perfect partner to game and cassoulet
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Reviews of Rabbit with Mustard (Lapin à la Moutarde)

Rating 4 out of 5 - Many cooks will make this recipe again February 07 2015
As top chef Raymond Blanc said, "The French on one hand view rabbit as food; the British as a non edible pet." and I'm sorry to say that I fall into the "rabbit is a pet" camp! However, it didn't stop me substituting rabbit for chicken and how good was that? My family absolutely raved over it (though they registered a look of shock when I said the original recipe was for rabbit!) What a delicious and rare recipe to have. The sauce was so rich and yummy. I will have to try this recipe on other meats like turkey, guinea fowl etc.. Thank you for sharing such a wonderful dish!
(1 review)
Rating 4 out of 5 - Many cooks will make this recipe again December 12 2013
My husband sometimes bring back a rabbit when he's been out hunting. Usually is just boil it and feed the meat to the dog (who seems quite happy!!). However, having seen this recipe, I decided to give it a try and it was really excellent. This recipe is so simple, but so good. I used a combination of standard and coarse grain Dijon. Served it with braised baby artichokes & carrots along with fingerling potatoes roasted in duck fat. Yum, can't wait to try it with pheasant as well. I'm convinced it will work.
(1 review)

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