Rabbit and Mustard Stew

The French, leaders in world cuisine, love Rabbit. Yes, we understand there are some people who just cannot imagine consuming Rabbit. Let us assure you that it is extremely delicious, not to mention a healthy option. If you are willing to give it a try, the classic Rabbit and Mustard Stew – Lapin la Moutarde – is an easy but tasty way to give it a go.

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The recipe below calls for a whole rabbit which you then have to portion at home. If you do not feel up to it you can purchase different cuts like the legs, click the link above to see what options you have. If ordering whole, you will also get the kidneys, make sure to remove them and to cut off any fat/membranes. We always include it in the dish as it is very delicious.

Rabbit and Mustard Stew

A quick, easy way to cook Rabbit but still delicious
Prep Time30 minutes
Cook Time1 hour 30 minutes
Servings: 4


  • 1 Whole Rabbit Usually around 1.2 kg
  • Salt and Pepper
  • 3 Shallots
  • 1/2 Cup White wine beef or chicken stock will do
  • 1/2 Cup Water
  • 1 teaspoon French Tarragon Thyme is also a good option
  • 1/2 cup Creme Fraiche Sour Cream
  • 4 tablespoons Parsley or Coriander Finely chopped
  • 1/2 cup Dijon Mustard Strongly suggest Edmond Fallot Dijon Mustard


  • Salt your rabbit peices generously and leave for 30 mintes to an hour at room temperature
  • Heat butter gently and then brown the rabbit peices, in batches if needed at a moderate pace. Do not burn the butter.
  • In between, chop the shallots. Remove Rabbit to a bowl once browned
  • Add the chopped shallots to the pot and brown it too – about 3 – 4 minutes
  • Piour in the wine, turn the heat to high. Scrape any bits from the bottom of the pan
  • Add the mustard ( I always end up adding a little more) , water and the tarragon and bring to the rolling boil. Taste and season if needed
  • Add the rabbit pieces and drop the heat to low. Make sure you coat the sauce over the rabbit
  • Cover and simmer for about 45 minutes to an hour. The meat shoudl be just about falling off the bone.
  • When ready, remove the meat from the pot. Turn up the heat and reduce the sauce a bit.
  • Add the creme fraiche and parsley
  • Stir and combine before adding the rabbot back in, stirring again and ensuring the rabbot is well coated.
  • Serve immediately and enjoy!



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