Lapin a La Dijonnaise

Recipe by Dwynnie
READY IN: 2hrs




  • Place a rack in the lower third of the oven and preheat the oven to 350 degrees F.
  • 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.
  • 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.
  • Warm the olive oil and butter in a 7 quart cast iron low-sided braiser over medium-high heat.
  • Season the rabbit with salt and pepper and dust with the flour.
  • Add the rabbit and sear until golden brown on all sides, about 10 minutes.
  • Add the onions and mushrooms and sweat, while stirring, for 5 to 7 minutes.
  • Add the mustard seeds and the whole tarragon leaves, toss well and bake for 10 minutes.
  • Pour in the hot stock/wine mixture, cover with a round of buttered parchment paper and bake for 30 minutes.
  • Remove and discard the parchment paper and bake 10 minutes more.
  • Meanwhile, whisk together 3 tablespoons of Dijon mustard, the mustard powder, and the remaining chopped tarragon leaves.
  • 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.
  • Stir in the remaining 1 tablespoon of mustard and sprinkle the croutons and chives over.
  • Serve.