Rabbit in Mustard Sauce, Lapin aux Deux Moutardes
This lapin à la moutarde recipe braises jointed rabbit with Dijon and wholegrain mustard, white wine and cream until the meat falls from the bone in a silky, tangy sauce. One serving is about 340 g.
Lapin à la moutarde is a dish of French country cooking, the kind of Sunday braise made in farmhouse kitchens across Burgundy and the Loire. Rabbit was a practical meat for smallholders — lean, quick to raise and easy to cook — and mustard, grown widely in the region, gave it its sharp, creamy sauce. Two mustards are traditional: smooth Dijon for depth and wholegrain for texture.
Pairs well with: Serve with boiled potatoes or buttered noodles to catch the mustard sauce.
Provenance
France
French Country Cooking
Nordic & European
Time Dedication
1h 40m
25m prep • 75m cook
Batch Yield
4 Servings
716 kcal per serving
1 serving ≈ 340 g
Technical Skill
Intermediate
Medium (Braise)
Meal Timing & Digestive Fit
Breakfast
Not Advised
Lunch
Hearty Midday Main
Dinner
Ideal Hearty Main
Snack & Tea
Inappropriate
French Country Cooking
Photo: Arnaud 25, CC0, via Wikimedia Commons
The Heritage Formulary
Estimated cost: Medium — about $5–6 per serving at home (USD)
A French country braise: rabbit browned, simmered in wine and stock, finished with Dijon, wholegrain mustard and cream.
Execution Methodology & Culinary Technique
Prep Stage: Coat the Rabbit in Mustard
25 Mins • Prep Work
Pat the rabbit pieces dry, season with salt and pepper, then brush them generously with the Dijon mustard and dust lightly with flour. Chop the carrots and onion, strip the thyme and measure out the wine, stock and cream.
Maestro Tip: Brushing the mustard on before browning lets it caramelise slightly and builds the sauce from the start.
12 Mins Medium-high heat, about 200°C (400°F)
Heat the olive oil in a heavy casserole, brown the rabbit pieces in batches for about 3 minutes per side until golden, then lift them out.
Brown in batches — a crowded pot steams the meat and you lose the golden crust.
Done when: Rabbit pieces are golden brown on all sides.
8 Mins Medium heat, about 175°C (350°F)
In the same pot, cook the lardons for 3 minutes, then add the onion and carrots and cook for 5 minutes until the onion turns soft and sweet.
Scrape the browned bits off the bottom as the vegetables cook — that is pure flavour for the sauce.
Done when: Onions are soft and translucent; carrots just starting to soften.
55 Mins Low simmer, about 95°C (200°F)
Pour in the wine and let it bubble for 2 minutes, then stir in the stock, wholegrain mustard, thyme and bay leaves. Return the rabbit to the pot, cover and simmer gently for 45 minutes until the meat is tender and the thickest part reaches 74°C (165°F).
Keep the braise at a lazy simmer, never a rolling boil, or the rabbit turns tough and stringy.
Done when: Meat is tender and pulls easily from the bone; internal temperature at least 74°C (165°F).
10 Mins Low heat, about 90°C (195°F)
Lift the rabbit and vegetables onto a warm plate. Stir the cream into the pot and simmer for 5 minutes until the sauce coats a spoon, then taste and add a little more mustard or salt if needed. Return the rabbit to the sauce and warm through for 2 minutes.
Do not boil the sauce hard once the cream is in, or it can split.
Done when: A silky, pale-gold sauce that coats the back of a spoon.
Finishing Touches & Plating
Serve the rabbit in shallow bowls with plenty of sauce spooned over, and boiled potatoes on the side to catch every drop.
Nutritional Physiology & Benefits
Energy
716
kcal / serving
Protein
80g
Complete AA
Carbs
19g
Complex
Fats
36g
Healthy
| Energy | 716 kcal |
| Protein | 80 g |
| Carbohydrates | 19 g |
| Fat | 36 g |
| Fibre | 3.1 g |
| Sugar | 6.6 g |
| Sodium | 1078 mg |
| Energy | 211 kcal |
| Protein | 23.4 g |
| Carbohydrates | 5.4 g |
| Fat | 10.6 g |
| Fibre | 0.9 g |
| Sugar | 1.9 g |
| Sodium | 317 mg |
Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.
Vitamins & minerals: The rabbit supplies lean protein, iron, vitamin B12 and niacin, the carrots add vitamin A, and the cream brings calcium.
Very High in Lean Protein
About 79 g of protein per serving from the rabbit, with very little fat of its own — the cream adds most of the fat.
Iron and B12 from Rabbit
Rabbit meat is a source of iron and vitamin B12, which the body uses to make healthy red blood cells.
Vitamin A from Carrots
The braised carrots bring vitamin A and a gentle sweetness that balances the sharp mustard.
Food Pairings
To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:
Sides
Boiled Potatoes
Plain boiled potatoes soak up the mustard sauce and let the rabbit stay the star of the plate.
Vegetables
Green Beans
Buttered green beans add a fresh, crisp contrast to the rich, creamy braise.
Drinks
Dry White Wine
The same dry white wine used in the pot echoes the sauce and cuts through the cream.
Full Menus
Buttered Noodles
Wide buttered noodles are another classic partner — they carry the sauce just as well as potatoes.
Complete menu
Lapin à la moutarde with boiled potatoes and buttered green beans, followed by a simple fruit tart.
Digestive Guardrails
To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:
Boiling the Braise Hard
A hard boil toughens rabbit and can split the cream sauce. Keep it at a gentle simmer throughout. This is general food information, not medical advice.
Serving Undercooked Rabbit
Rabbit must be cooked through to 74°C (165°F) at the thickest part. Check with a thermometer if you are unsure. This is general food information, not medical advice.
General information only, not medical advice — consult a doctor for personal dietary decisions.
Who Should Eat It
Health Conditions — Adjust or Avoid
If you have a medical condition, consult your doctor before changing your diet.
Storage & Use
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