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( Lapin Dijonnaise )

Rabbit In Mustard Sauce
( Lapin Dijonnaise )

Image of Rabbit In Mustard Sauce<br/>( Lapin Dijonnaise )

1 skinned and cleaned rabbit
15g (˝oz) butter
1 x 15ml tbsp (1tbsp) oil
Salt, pepper
200ml (7fl oz) dry white wine
˝-1 x 15ml tbsp (˝-1tbsp) Dijon mustard
200-300ml (7-10fl oz) sour cream
Finely chopped parsley


Preparation time: 20 minutes
Cooking time: 60 minutes
Serves: 4


1. Divide the rabbit into neat joints and dry well. Brown in butter and oil in a saucepan. Sprinkle with a little salt and pepper.

2. Blend white wine and mustard and pour mixture into pot. Turn meat, cover, and simmer on low heat until tender.

3. Carefully stir in sour cream. Bring to the boil and add more mus­tard and salt if necessary. Sprinkle with finely chopped parsley. Serve piping hot with boiled po­tatoes sprinkled with parsley.

Suitable for the freezer

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