Lapin a La Dijonnaise

READY IN: 2hrs
Recipe by Dwynnie

I saw this recipe tonight on Emeril (who I really don't like), but Daniel Boulud was featured (who I do like) and this looks like a great recipe to save! It is a rabbit recipe, though I am planning on using chicken thighs--they are much easier to find! Also, times are approximate.

Top Review by sheepdoc

This was really complicated to make. I felt like I was channeling Julia Child and wished I had a production crew to clean up after me. I also didn't do something right. When I got to the step to spread mustard on the rabbit and bake some more, there was way too much fluid left. So I spread mustard on the rabbit, put it on a cookie sheet, and baked it, meanwhile boiled the fluid to reduce the volume. Then I added some cornstarch and water to thicken it. There was still too much and it was too runny so I threw a couple of handfuls of egg noodles in which did absorb the fluid to a nice noodles and sauce. I think it doesn't need the extra mustard and especially the tablespoon of ground mustard spread on the rabbit. It has a really nice flavor without that and with it the mustard overpowered everything. I could not find any tarragon and suggested substitutions were just about anything green. I went with dill because I thought it would be good with mustard and it was. Overall, it was very tasty without the extra mustard on the rabbit but kind of greasy. Made for My 3 Chefs 2013.

Ingredients Nutrition


  1. Place a rack in the lower third of the oven and preheat the oven to 350 degrees F.
  2. If you are using whole rabbits, place a rabbit flat on a cutting board. Separate the two back legs. Cut the 2 front legs from the shoulders. Cut the back loin into 3 pieces cut across the ribs, then the rack into 3 pieces. Cut each of the back legs in half. You should have 12 to 14 pieces. Repeat with the remaining rabbit.
  3. Bring the stock and wine to a boil in a large saucepan. Reduce the heat to medium-low and keep at a slow, steady simmer.
  4. Warm the olive oil and butter in a 7 quart cast iron low-sided braiser over medium-high heat.
  5. Season the rabbit with salt and pepper and dust with the flour.
  6. Add the rabbit and sear until golden brown on all sides, about 10 minutes.
  7. Add the onions and mushrooms and sweat, while stirring, for 5 to 7 minutes.
  8. Add the mustard seeds and the whole tarragon leaves, toss well and bake for 10 minutes.
  9. Pour in the hot stock/wine mixture, cover with a round of buttered parchment paper and bake for 30 minutes.
  10. Remove and discard the parchment paper and bake 10 minutes more.
  11. Meanwhile, whisk together 3 tablespoons of Dijon mustard, the mustard powder, and the remaining chopped tarragon leaves.
  12. Brush the rabbit with the mustard mixture and bake for 15 minutes. To check for doneness, using a small knife pierce the thickest part of the thigh. The meat should feel tender.
  13. Stir in the remaining 1 tablespoon of mustard and sprinkle the croutons and chives over.
  14. Serve.

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