Lapin à la Moutarde, or Rabbit with Mustard, is a classic French dish that showcases the country’s rich culinary heritage. This savory and hearty recipe features tender rabbit marinated in a luscious mustard sauce, often enhanced with cream and aromatic herbs. Its enticing combination of flavors not only makes it a comforting meal but also highlights the French tradition of using simple, high-quality ingredients to create exquisite dishes. As noted by culinary experts, “Lapin à la Moutarde is a celebration of rustic French cooking, bringing together the robust taste of rabbit and the sharpness of mustard.” This dish is particularly popular in the Burgundy region, where rabbit is often sourced locally, making it a beloved choice for both home cooks and fine dining establishments. Whether served alongside crusty bread, creamy mashed potatoes, or seasonal vegetables, Lapin à la Moutarde remains a favorite for those looking to indulge in authentic French cuisine.
Lapin à la Moutarde (Rabbit with Mustard)
Lapin à la Moutarde, or Rabbit with Mustard, is a traditional French dish that embodies the rustic charm of French country cooking. This dish showcases the tender flavors of rabbit, enhanced by a rich mustard sauce, resulting in a delightful balance of savory and tangy notes. Originating from the Burgundy region, this recipe has been passed down through generations and has become a beloved classic in French cuisine.
Preparation
History
This dish hails from the Burgundy region of France, where mustard has been cultivated since Roman times. In rural areas, rabbit was often a readily available source of meat, making it a staple in peasant cooking. The combination of rabbit and mustard not only elevates the dish but also reflects the resourcefulness of the French countryside, where simple ingredients are transformed into hearty meals.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rabbit, cut into pieces | 1 whole (about 3-4 lbs) |
| Mustard (preferably Dijon) | 1/2 cup |
| Olive oil | 3 tablespoons |
| Butter | 2 tablespoons |
| Onion, chopped | 1 large |
| Garlic, minced | 2 cloves |
| White wine | 1 cup |
| Chicken or vegetable broth | 1 cup |
| Thyme | 2 teaspoons, dried |
| Bay leaves | 2 |
| Salt | to taste |
| Pepper | to taste |
| Fresh parsley, chopped | for garnish |
Steps
- Prepare the Rabbit: Pat the rabbit pieces dry with paper towels. Season generously with salt and pepper.
- Coat with Mustard: In a bowl, mix the rabbit pieces with the mustard until they are well-coated. Let it marinate for at least 1 hour, preferably overnight in the refrigerator.
- Brown the Rabbit: In a large Dutch oven or heavy pot, heat the olive oil and butter over medium-high heat. Add the rabbit pieces (in batches if necessary) and brown on all sides. Remove the rabbit from the pot and set aside.
- Sauté the Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
- Add Liquids: Pour in the white wine and scrape the bottom of the pot to release any browned bits. Allow the wine to simmer for about 5 minutes to reduce slightly.
- Combine Ingredients: Return the browned rabbit to the pot. Add the chicken broth, thyme, and bay leaves. Stir to combine and bring to a gentle simmer.
- Cook the Rabbit: Cover the pot and reduce the heat to low. Let it simmer for about 1.5 to 2 hours, or until the rabbit is tender and easily pulls away from the bone.
- Finish the Sauce: Once the rabbit is cooked, remove it from the pot and set aside. Increase the heat and let the sauce reduce for a few minutes if it is too watery. Adjust seasoning with more salt and pepper if needed.
- Serve: Return the rabbit to the pot to warm through. Serve hot, garnished with fresh parsley, alongside crusty bread or noodles to soak up the delicious sauce.
Enjoy indulging in this classic dish that celebrates the flavors of rustic French cooking!
Frequently Asked Questions
What is Lapin à la Moutarde?
Lapin à la Moutarde is a traditional French dish featuring rabbit cooked with a rich mustard sauce. It highlights the flavors of mustard and herbs.
How is Lapin à la Moutarde prepared?
The rabbit is marinated in mustard, garlic, and herbs, then browned and simmered in white wine and cream until tender.
What type of mustard is used in Lapin à la Moutarde?
Typically, a strong Dijon mustard is used to enhance the flavor profile of the dish. Whole grain mustard can also be added for texture.
Can I use chicken instead of rabbit for Lapin à la Moutarde?
Yes, chicken can be substituted, but the cooking time may vary, and the flavor will differ slightly from traditional rabbit.
What sides pair well with Lapin à la Moutarde?
Serving with creamy mashed potatoes, crusty bread, or seasonal vegetables complements the dish well.
Is Lapin à la Moutarde suitable for special diets?
It is not inherently gluten-free or dairy-free, but substitutions can be made to accommodate specific dietary needs.
How long does it take to cook Lapin à la Moutarde?
The entire process typically takes around 1.5 to 2 hours, including marinating and cooking time.
Can Lapin à la Moutarde be made in advance?
Yes, it can be prepared a day ahead, and the flavors often improve after resting overnight in the refrigerator.
What type of wine is best for cooking Lapin à la Moutarde?
A dry white wine, such as Sauvignon Blanc or Chardonnay, is ideal for cooking as it complements the mustard flavors.
What herbs are commonly used in Lapin à la Moutarde?
Thyme, bay leaves, and parsley are often used to enhance the dish’s aromatic qualities.
Is Lapin à la Moutarde a common dish in French cuisine?
Yes, it is a classic dish in French cuisine, particularly in regions where rabbit is a common ingredient.
Can Lapin à la Moutarde be frozen?
Yes, it can be frozen after cooking, but the texture may change slightly upon reheating.
What is the origin of Lapin à la Moutarde?
This dish originated in France and reflects the country’s love for mustard and rabbit as a culinary tradition.
Are there any variations of Lapin à la Moutarde?
Yes, variations exist, including those with additional ingredients like mushrooms or different types of mustard for unique flavor profiles.
