Lapin Au Moutarde ( Mustard Rabbit Recipe)

 Hi everyone,
I created a delicious meal for my family this weekend and I wanted to share it with you. It was my first time cooking with hard cider, I forgot to pick up dry wine when I was shopping and decided to improvise. The result was a scrumptious crowd pleaser! 

Cook time: 1hr 45 mins

4 tbsp Butter
Fresh ground black pepper
1/2 cup Dijon Mustard (Amora $16 or Grey Poupon $4)
Rabbit or Chicken
2 cups Romilly Extra Dry Cider $13.99
1 large onion
1/2 cup Half & Half (Creme Fraiche)
1 large lime


Cut rabbit/chicken into serving size and wash with lime water. Rinse & drain.

Smear meat generously with mustard ( the meat should be completely covered with a thick paste of mustard so you do not see the meat under it) and season with salt & pepper. (Optional allow to marinate, if you are extra time, cover and bake for 20 minute at 350 degrees before pan searing)
Melt butter in non stick pan and search meat until brown. Remove from pan and place on platter.

Add butter + chopped onion, cook thoroughly (5-8 minutes)

Add meat to onions and pour cider until the meat is submerged. Add thyme, dry or fresh. Lower heat to simmer and cover pot.



Cook thoroughly, turning ocassionally (roughly 35-45 minutes)

Add half & half the last 10 minutes.

Serve with oven roasted potatoes, pasta, etc. This recipe leave you with a lot of sauce so it’s best served with dry and bland sides. I am partial to oven roasted potatoes. 

Photo on the right is the recipe with chicken thigh, the photo in the featured image is the recipe with rabbit. I chilled some of the sauce to be able to decorate with plate with. 

Happy eating!
Stay safe,
Avi Y.R.




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