Rabbit with a Dijon mustard sauce

Rabbit with a Dijon mustard sauce

Lapin à la moutarde de Dijon

Taste le Tour

From the Burgundy region

Dijon, the capital of Burgundy, is a great city to visit, not only for its splendid architecture, but because of its world-famous mustard.


Quantity Ingredient
6 rabbit hind legs
a little sea salt
freshly ground black pepper
plain flour, for dusting
2 tablespoons olive oil
20g butter
a few sprigs thyme, chopped
150g bacon, cut into small pieces
1 bay leaf
2 garlic cloves, crushed
1 brown onion, chopped
150ml dry white wine
2 cups mushrooms, halved or quartered, depending on size
2 tablespoons dijon mustard
2 tablespoons cream
1 egg yolk
2 tablespoons chopped parsley


  1. Preheat the oven to 150°C.
  2. Season the rabbit legs with a little salt and pepper and dust with a little flour.
  3. Heat the oil and butter in an ovenproof casserole over a medium heat and brown the rabbit legs all over. Add the thyme, bacon, bay leaf, garlic and onion and stir well for 3–5 minutes. Stir in the wine, then add the mushrooms and stir again. Cover with a lid and cook for about 1–1 ½ hours. (If using wild rabbit, it may take a little longer.)
  4. Transfer the casserole to the stove top over a low heat.
  5. In a bowl, whisk together the mustard cream and egg yolk. Slowly stir this mixture into the hot casserole, taking care not to let the sauce boil. Keep over a low heat for 5 minutes for the mustard flavour to infuse the rabbit.
  6. Divide the rabbit pieces between six plates, spoon on the sauce and sprinkle with chopped parsley. Serve with your choice of vegetables.
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