Lapin à la Moutarde (Rabbit With Mustard)

Let's Cook

1. Step 1.

   Cut into 7 serving pieces: One 3- to 3 ½-pound rabbit

2. Step 2.

   Generously brush the pieces with: ⅓ cup Dijon mustard

3. Step 3.

   Season with: 1 teaspoon salt; ½ teaspoon black pepper

4. Step 4.

   Heat in a large skillet over medium heat: 3 tablespoons vegetable oil

5. Step 5.

   Add the rabbit pieces, in batches if necessary, and lightly brown on each side. Transfer the rabbit to a platter. Discard the oil, reduce the heat to medium-low, and melt in the skillet: 2 tablespoons butter

6. Step 6.

   Cook, stirring, until lightly browned: 1 small onion or large shallot, finely chopped

7. Step 7.

   Add and bring to a boil, scraping up the browned bits: 1 ½ cups dry white wine, chicken stock, or a combination

8. Step 8.

   Return the rabbit to the skillet along with: ½ cup heavy cream; 2 sprigs each parsley and thyme

9. Step 9.

   Cover and simmer gently until the rabbit is tender but still moist, about 45 minutes. Transfer the rabbit to a platter and cover to keep warm; discard the herb sprigs. Bring the sauce to a boil and cook until reduced enough to coat the back of a spoon. Stir in: 2 tablespoons chopped parsley, chives, tarragon, chervil, or a combination; 1 tablespoon Dijon mustard; Lemon juice or white wine vinegar to taste; Salt and black pepper to taste

10. Step 10.

    Spoon the sauce over and around the rabbit.