Lapin a la Moutarde

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Lapin à la Moutarde [1] [2] aka rabbit in mustard sauce is one of the favourite meats in Burgundy.


  • 4 large or 8 small thighs of farmed rabbit
  • 1 tbsp Dijon mustard
  • 2 tbsp olive oil
  • freshly ground black pepper
  • generous 1 cup white wine
  • 2 fresh bay leaves
  • 2 tbsp crème fraîche or sour cream
  • yolk of 1 large fresh egg, free-range, beaten


  1. Clean and dry rabbit thighs.
  2. Combine Dijon mustard, oil and season with pepper.
  3. Rub this all over the rabbit and leave to marinate for 30 min.
  4. Warm oven to 400 degrees F.
  5. Place meat pieces in oven, leave to roast for 5 min.
  6. Include white wine and bay leaves, leave to cook ~30-40 min.
  7. Achieve a tender meat, bast frequently.
  8. Turn down oven to 300 degrees F.
  9. Place cooked rabbit meat in tin foil and leave in oven to keep warm.
  10. Take remaining cooking juices into a pan, removing the bay leaves, boil.
  11. Let juices reduce by half.
  12. Remove from heat.
  13. Include the crème fraîche in the warm juices, stirring it all together.
  14. Return to heat and cook for a few min.
  15. Remove from heat.
  16. Leave to stand for ~1 min.
  17. Gently stir in the beaten egg yolk.
  18. Unwrap meat, put the excess juices into the sauce mixture.
  19. To serve place meat on a nice platter and pour sauce over rabbit.


  1. Grausman, Richard (1988). French Classics Made Easy. Thomas Allen & Son Limited. pp. 127-128. ISBN 978-0-7611-5854-7. 
  2. Woodward, Sarah (2006). the food of france. Kyle Cathie Limited. pp. 106-107. ISBN 978-1-904920-43-4.