Lapin à la Graine de Moutarde, Pommes Rissolées
This is a classic French dish from the 17th century where tender rabbit is marinated and braised in a whole grain mustard sauce and served with golden sautéed potatoes. This comforting yet elegant meal highlights the depth of slow cooking and the sharpness of whole-grain mustard.
Ingredients
- 1 Whole rabbit, cut into 8 pieces
- 100 g whole-grain mustard
- 100 g Dijon mustard
- 25 g oil
- 50 g butter
- 2 large shallots, finely chopped
- 50 g leek, chopped
- 50 g celery, diced
- 100 ml dry white wine
- 250 ml white stock
- Bouquet garni
- 250 ml cream
- 75 g butter (for sauce)
- 40 g clarified butter
- 80 g potatoes, diced
- 40 g fresh butter
- 80 g parsley, chopped
- Salt
- White pepper
Method
Preheat the oven to 180°C. Mix the whole-grain and Dijon mustards, then rub onto the rabbit pieces. Cover and marinate in the fridge for up to 12 hours.
Season the rabbit with salt and pepper. In a large sauté pan, heat the oil and butter, then brown the rabbit on all sides. Remove and set aside. In the same pan, gently cook the shallots, leek, and celery until softened. Deglaze with white wine, scraping up the browned bits. Add the white stock and bouquet garni, return the rabbit to the pan, and bring to a simmer. Cover and braise in the oven for 45 minutes.
Remove the rabbit and keep warm. Strain the braising liquid and reduce until it lightly coats a spoon. Stir in the cream and butter. Adjust seasoning.
For the potatoes, sauté in clarified butter until golden. Drain, then toss with fresh butter and parsley.
Reheat rabbit in sauce and serve with potatoes.
