Rabbit in Dijon Mustard Sauce (Lapin à la Moutarde) #f52ugly
A sort-of-instructional video in the story highlights🐰
Spread good quality Dijon (Amora is a household fave) on rabbit legs. Heat about 2 tbsp butter or duck fat over medium-high in a cast iron pan and sear legs, turning often until rabbit takes on a nice golden color, about 15 minutes total. Transfer to a platter.
Reduce heat to low, keep the seared mustard bits in the pan. Melt a bit more butter or duck fat, sauté sliced shallots, stir once in a while until softened.
Add about a cup of white wine; slowly loosen and stir up the delicious browned bits. Return rabbit legs to the skillet, along with a bouquet garni of parsley, thyme, bay leaf. Cover and simmer on low until rabbit is very tender. Check after 30 minutes. Simmer a little longer if needed. Add more wine if things look a little dry.
Remove from heat, move legs aside, stir in ⅓ cup of crème fraîche and some chopped parsley. Season with salt and pepper if needed–the Dijon mustard is plenty flavorful! Serve with your fave carb (butter pasta, rice, potatoes, good bread are great options) and a cold glass of crisp white wine. Recipe adapted from the archives of @saveurmag. Rabbit from @savenorscambridge