Lapin a la Moutarde

What to Put on the Table With Lapin a la Moutarde

• Boiled potatoes
• Buttered noodles
• Green beans
• Dry white wine

How to Cook Lapin a la Moutarde

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1. Brush the rabbit pieces with half the mustard and season with the salt.

   Mark done

2. Heat the butter and oil in a casserole and brown the rabbit for 8 minutes, turning. Lift out.

   Mark done Start 8 min timer

3. Cook the shallots in the same pot for 3 minutes. Pour in the wine and boil for 2 minutes, scraping the base.

   Mark done Start 3 min timer

4. Add the stock and thyme, return the rabbit, cover and simmer very gently for 60 minutes until tender.

   Mark done Start 60 min timer

5. Lift out the rabbit. Boil the sauce for 5 minutes, then take off the heat and stir in the cream and remaining mustard.

   Mark done Start 5 min timer

6. Return the rabbit to the sauce and warm through for 2 minutes.

   Mark done Start 2 min timer

Worth Knowing Before You Cook

Braise at a bare simmer so the lean meat stays tender.

Add the last of the mustard off the heat so it keeps its bite.

Lift out the saddle early if it looks done before the legs.

Changing the Recipe

• In a sauce, full-fat crème fraîche can usually take the place of the double cream; single cream is thinner and more likely to split if it boils, so keep it below a simmer.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Keeping What's Left

Keeps for 2 days in the fridge. Reheat gently so the sauce does not split.

The Numbers per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. The calories include 4 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.