How to Make Lapin à la Moutarde: A Classic French Mustard Rabbit Stew

--- published by foodie Parmod.

Lapin à la Moutarde, or rabbit in mustard sauce, is a beloved French country dish that’s both rustic and elegant. Originating from Burgundy, this creamy, tangy stew features tender rabbit cooked slowly in a rich Dijon mustard sauce with herbs and white wine. It’s a superb choice for dinner parties, Sunday lunches, or anyone wishing to experience the depth of traditional French cuisine.

In this article, you’ll discover how to make Lapin à la Moutarde at home using British English, with clear steps and full SEO to help you rank in Google searches.

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🐇 What Is Lapin à la Moutarde?

Lapin à la Moutarde is a French bistro classic made by braising rabbit in a sauce of Dijon mustard, white wine, and cream. The mustard cuts through the richness of the sauce, offering a delightful balance of flavours. While rabbit might be less common in British kitchens, it’s lean, flavourful, and easy to cook – a perfect alternative to chicken.

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🛒 Ingredients (Serves 4)

1 rabbit, jointed (ask your butcher to prepare it)

2 tbsp Dijon mustard

1 tbsp wholegrain mustard (optional, for texture)

2 tbsp vegetable oil or butter

1 onion, finely chopped

2 cloves garlic, crushed

200ml dry white wine

200ml chicken stock

150ml double cream

1 tsp plain flour (optional, for thickening)

2 sprigs fresh thyme or ½ tsp dried thyme

1 bay leaf

Salt and freshly ground black pepper

Optional garnishes:

Fresh parsley, chopped

Extra mustard for serving

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👨‍🍳 How to Make Lapin à la Moutarde – Step-by-Step

Step 1: Prepare the Rabbit

Pat the rabbit pieces dry with kitchen paper. Rub them with 1 tablespoon of Dijon mustard and season with salt and pepper. This not only flavours the meat but also helps create a slight crust during browning.

Step 2: Brown the Meat

In a large casserole dish or heavy-bottomed pan, heat the oil or butter over medium heat. Brown the rabbit pieces in batches until golden on all sides. Remove and set aside.

Step 3: Sauté the Aromatics

In the same pan, add the chopped onion and cook until soft and translucent (about 5 minutes). Stir in the garlic and cook for another minute.

Step 4: Deglaze with Wine

Pour in the white wine and scrape the bottom of the pan to lift all the flavourful bits. Let it bubble for 2–3 minutes to reduce slightly.

Step 5: Simmer the Rabbit

Return the rabbit to the pan. Add the stock, thyme, and bay leaf. Cover and simmer gently on low heat for 45–60 minutes, or until the meat is tender and pulling away from the bone. You can also cook it in the oven at 160°C (140°C fan) or gas mark 3.

Step 6: Make the Creamy Mustard Sauce

Remove the rabbit pieces and keep warm. Stir in the remaining Dijon mustard, wholegrain mustard (if using), and double cream. If the sauce is too thin, you can stir in a teaspoon of flour mixed with a little cold water and simmer for 5 minutes to thicken. Taste and adjust seasoning.

Return the rabbit to the sauce to warm through. Sprinkle with parsley before serving.

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🍽️ Serving Suggestions

Lapin à la Moutarde pairs beautifully with:

Creamy mashed potatoes

Tagliatelle or egg noodles

Buttered green beans

Crusty French bread to mop up the sauce

A chilled white Burgundy or a light Pinot Noir is the perfect wine companion.

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💡 Tips for Cooking Rabbit

Don’t overcook the rabbit – It’s lean meat and can dry out if boiled too hard.

Ask your butcher – Most can source and joint rabbit upon request.

Swap rabbit for chicken thighs if you can’t find rabbit – it won’t be traditional, but it’s still delicious.

Use good-quality mustard – French Dijon mustard is key to an authentic taste.

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📝 Final Thoughts

Lapin à la Moutarde is a true gem of French cuisine – flavourful, comforting, and deeply satisfying. While it may be unfamiliar to some home cooks, it’s well worth seeking out rabbit for this dish. The creamy mustard sauce elevates the tender meat, making this recipe perfect for both special occasions and cosy evenings in.

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Tried this recipe? Share it with fellow food lovers and explore more traditional French recipes on our blog. Bon appétit!

--- write ✍️ by foodie Parmod.

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