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Recipe Detail Page


Rabbit Braised in Mustard & White Wine
Winter 2023
While rabbit hasn’t really caught on in North America, the lean, tasty meat is popular in France where this dish (lapin à la moutarde) originates. In Ontario, you can find rabbit at many butcher shops and supermarkets, most often frozen. Don’t fret if you need to cut it up yourself: it’s quite easy and there are plenty of videos online to guide you.
Serves 4 to 6
1 whole rabbit, 3 to 4 lbs (1.36 to 1.81 kg), cut into six pieces (two forelegs, two hind legs and saddle cut in half crosswise)
1 1/2 tsp (7 mL) fine sea salt
2 tbsp (30 mL) unsalted butter, divided
1 tbsp (15 mL) canola oil
1/2 lb (225 g) shallots, about 6 large, cut into 1/4-inch (5-mm) rounds
1/2 cup (125 mL) dry, unoaked white wine
1 tbsp (15 mL) all-purpose flour
2 cups (500 mL) unsalted chicken stock, preferably homemade
1 tbsp (15 mL) whole-grain mustard, preferably Kozlik’s Triple Crunch
1 bay leaf
1/2 cup (125 mL) heavy cream
1 tbsp (15 mL) chopped capers
2 tbsp (30 mL) Dijon mustard
Torn flat-leaf parsley leaves to garnish
1. Arrange rack in centre of oven. Preheat to 325°F (163°C).
2. Pat rabbit pieces dry with paper towel. Season with salt.
3. In a large Dutch oven, heat 1 tbsp (15 mL) butter and oil over medium-high heat. Add half the rabbit. Cook until well-browned, 3 to 5 minutes per side. Transfer to a large plate. Repeat with 1 tbsp (15 mL) butter and remaining rabbit.
4. Lower heat to medium and add shallots. Cook, stirring often, until softened, about 3 minutes. Add wine and bring to a boil, scraping to remove any browned bits at bottom. Reduce liquid until it coats shallots, about 2 minutes. Sprinkle flour over shallots, stirring constantly for 1 minute. Slowly pour in stock while stirring.
5. Add rabbit back to pot along with whole-grain mustard and bay leaf. Bring to a boil then cover and transfer to oven. Cook until rabbit is very tender, 75 to 90 minutes.
6. Transfer rabbit to a large plate. Add cream, capers and Dijon to pot. Bring to a gentle boil over medium. Cook, allowing flavours to meld and sauce to reduce slightly—it should coat the back of a spoon—3 to 4 minutes.
7. Transfer rabbit and sauce to a large platter. Sprinkle with parsley.
Serves 4 to 6