Rabbit in mustard sauce, or lapin à la moutarde, is a French bistro classic worth getting to know. Braising the rabbit in the rich and flavorful mustard sauce yields succulent, tender meat. You’ll want to slurp the sauce up with a spoon or soak it up with some crusty bread.
- Season the rabbit with salt and pepper.
- Heat a Dutch oven or large, deep, heavy pan over medium-high heat. Add the butter and oil. When sizzling hot, working in batches, sear the rabbit, about 3 to 4 minutes on each side, until nicely browned. Remove browned rabbit from pan and set aside.
- Add the diced onion/shallot and sauté until softened and lightly browned, stirring occasionally, about 5 to 6 minutes.
- Sprinkle onions with flour and stir until well incorporated, then cook for a minute or so until mixture starts to smell toasty. Add wine and 1 cup broth, whisking as the sauce thickens. Whisk in remaining broth and 1 tablespoon of mustard and bring to a simmer. Taste for salt and adjust.
- Return browned rabbit pieces to the sauce. Add thyme and sage. Cover pot and simmer until meat is fork tender, about 45 to 50 minutes.
- Using tongs, remove rabbit pieces from sauce, set aside, and keep warm. Put saucepan over medium heat and bring contents to a simmer. Whisk in crème fraîche, 1 tablespoon of mustard, and capers and simmer until somewhat thickened, about 5 minutes. Taste sauce and adjust seasoning.
- Transfer rabbit to a warmed serving bowl and ladle the sauce over. Sprinkle with chives.