Lapin à la Moutarde

Ingredients

• 1 rabbit, about 3 lb, cut into 8 pieces
• Salt and pepper to taste
• ¼ cup Dijon mustard
• 2 tbsp olive oil
• 2 tbsp butter
• 2 shallots, minced
• 1 cup dry white wine
• ½ cup chicken stock
• 3 sprigs fresh thyme
• ½ cup crème fraîche
• 1 tbsp whole-grain mustard
• 1 tbsp chopped fresh tarragon

Method

1. Season the rabbit with salt and pepper and brush it all over with the Dijon mustard. Let it sit 15 minutes.
2. Brown the pieces in the oil and butter in a wide pan over medium heat, turning gently, about 8 minutes. Set them aside.
3. Cook the shallots in the pan until soft, about 2 minutes, then add the wine and scrape up the browned bits.
4. Add the stock and thyme, return the rabbit, cover and simmer gently until tender and the meat reaches 160°F, 40 to 50 minutes.
5. Move the rabbit to a platter. Stir the crème fraîche and whole-grain mustard into the pan and simmer until slightly thickened.
6. Pour the sauce over the rabbit and sprinkle with tarragon.

Notes