Lapin a la Moutarde

Pat the rabbit pieces dry with paper towels, then generously coat all surfaces with Dijon mustard, ensuring every piece is thoroughly covered. Season with freshly ground black pepper and allow the rabbit to marinate for at least 30 minutes at room temperature.

Heat a generous drizzle of olive oil in a large heavy-bottomed casserole or Dutch oven over medium-high heat until shimmering. Working in batches, sear the mustard-coated rabbit pieces on all sides until golden brown, approximately 3-4 minutes per side.

Remove the seared rabbit pieces and set aside, then reduce the heat to medium and add a splash more olive oil to the casserole if needed. Scrape up any browned bits from the bottom of the pan to incorporate their flavor into the base.

Return all the rabbit pieces to the casserole and add the bay leaves, a few more grinds of black pepper, and enough liquid such as white wine or chicken stock to come halfway up the sides of the rabbit. Stir gently to combine.

Bring the liquid to a gentle simmer, then cover the casserole with a tight-fitting lid and reduce the heat to low. Braise the rabbit slowly, turning the pieces once halfway through cooking, until the meat is tender and pulling away from the bone.

Remove the rabbit pieces and set aside, then discard the bay leaves from the braising liquid. Increase the heat to medium-high and reduce the sauce for several minutes until it thickens slightly and the flavors concentrate.

Whisk an additional tablespoon of Dijon mustard into the reduced sauce off the heat to brighten the flavor and add a final layer of sharpness. Taste and adjust seasoning with black pepper as needed.

Return the rabbit pieces to the casserole and coat them in the finished sauce, then serve immediately on warmed plates with the sauce spooned generously over the top. Accompany with crusty bread, egg noodles, or steamed potatoes to soak up the rich mustard sauce.