Provence: Rabbit Cooked with Dijon Mustard
In France, mustard laws state that only mustard made from black and/or brown mustard seeds and wine or wine vinegar, can be called “Dijon”. This classic French grandmother’s dish obeys the law.
- 1 large rabbit (about 1.5 to 2 kg) cut into serving pieces
- 100gr Dijon mustard
- 120gr butter
- 1 small finely chopped onion
- 120mls dry white wine
- 1 bouquet garni
- 60 gr crème fraiche
- Salt and pepper
- 2 tblsp chopped parsley
- Smear pieces of rabbit with mustard and season with pepper and salt. Set aside.
- Heat 2 tblsp of the butter in a large pan over medium heat and sear the rabbit pieces, turning them frequently, until rabbit is crisp. This will take about 15 minutes, then transfer to a platter.
- Reduce heat on the stove to medium and melt the remaining butter in the pan. Add the onions and cook for about 10 minutes until soft.
- Add wine to the pan and scrape up the browned bits from the bottom. Return the rabbit pieces to the pan, along with the bouquet garni. Cover and cook for about 45 minutes till meat is tender.
- Remove from heat and stir in the crème fraiche and parsley.