Lapin À La Moutarde (Rabbit In Mustard Sauce)

Don’t let the fancy French name talk you out of this incredible rabbit dish. This is a simple way to prepare rabbit to a highly elevated cuisine standard. 

This is my take on the French classic and by far one of my favorite rabbit recipes. I usually have a few extra in the freezer just for this recipe to impress company for a dinner night at home. 

You can also sub in wild turkey and it will work great with this recipe. I would only suggest doing the breast, cutlets and thighs, as the legs would need much longer to cook in the pan. 

The wild mushrooms and the mustard cream sauce marry together perfectly in the pan and the fresh herbs round out this dish so incredibly well. Serve with your favorite side dish and some crusty bread to soak up all that sauce. Enjoy!

•1 whole rabbit (or wild turkey cuts mentioned above)
•1 cup wild mushrooms (golden chanterelles work great)
•1/4 cup bella or portobello mushrooms 
•1 tbsp Dijon mustard 
•1 tbsp grain mustard
•1 tbsp maple syrup
•1 cup heavy cream
•1/2 cup white wine
•1/2 shallot
•2 cloves of garlic
•bunch of parsley leaves
•bunch of chives
•1 tbsp butter
•Olive oil
•Salt & oepper (to taste)

•    Season rabbit with salt and pepper. 
•    Pour olive oil in a large cast iron pan on medium/high heat and sear rabbit on all sides until golden brown. 
•    Set rabbit aside, add butter to the pan. Add the mushrooms and cook for 6-8 minutes until they are finished sweating. Season with salt & pepper. Add shallot, garlic and cook for two more minutes. 
•    Deglaze the pan with white wine and let it reduce in half. Add the heavy cream and half of the mustard and bring to a simmer
•    In a mixing bowl, add remaining mustards and maple syrup. Mix well, then baste rabbits on all sides with the mustard mixture using a brush. 
•    Place the rabbits in the cast iron and bake in the oven for 30 minutes in 350 degrees Fahrenheit oven until it reaches 160 internal temperature. 
•    Baste with sauce every 10 minutes. Rest and garnish with parsley and chives. 

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