Lapin a La Dijonnaise
Delight in the rich, rustic flavors of classic French cuisine with Lapin à la Dijonnaise, a tender braised rabbit dish enveloped in a luscious Dijon mustard and crème fraîche sauce. This hearty, one-pot recipe combines the delicate taste of rabbit with aromatic shallots, garlic, and a splash of white wine to create a balanced, savory profile. Infused with thyme and a hint of bay leaf, every bite offers layers of comforting flavors. Perfect for dinner parties or an elegant weeknight meal, this dish is best served alongside crusty bread, buttery potatoes, or crisp steamed vegetables. Whether you're exploring traditional French recipes or simply seeking a new culinary adventure, Lapin à la Dijonnaise is a sophisticated yet approachable choice that will impress every palate.
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Recipe Information
Ingredients
- 1 whole Rabbit (cut into 6-8 pieces)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 medium Shallots (finely chopped)
- 2 cloves Garlic (minced)
- 1 cup White wine
- 1 cup Chicken stock
- 3 tablespoons Dijon mustard
- 0.5 cup Crème fraîche (or heavy cream)
- 1 teaspoon Dried thyme
- 1 whole Bay leaf
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Season the rabbit pieces with salt and black pepper on both sides.
In a large heavy-bottomed skillet or Dutch oven, heat olive oil and butter over medium-high heat.
Sear the rabbit pieces until golden brown on all sides, about 3-4 minutes per side. Remove the rabbit and set aside.
Reduce the heat to medium and add the chopped shallots and minced garlic to the same skillet. Sauté for 2-3 minutes until softened and fragrant.
Deglaze the skillet by pouring in the white wine. Scrape the bottom of the pan to release any browned bits. Simmer for 2-3 minutes to reduce slightly.
Add the chicken stock, Dijon mustard, crème fraîche (or heavy cream), dried thyme, and bay leaf. Stir well to combine.
Return the rabbit pieces to the skillet, ensuring they are partially submerged in the sauce.
Reduce the heat to low, cover the skillet, and simmer gently for 45-50 minutes, turning the rabbit pieces occasionally, until the meat is tender and cooked through.
Remove the bay leaf and adjust the seasoning with salt and pepper, if needed.
Transfer the rabbit and sauce to a serving dish and garnish with freshly chopped parsley. Serve hot, paired with crusty bread, potatoes, or steamed vegetables.
Nutrition Facts
Calories |
3927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.7 g | 293% | |
| Saturated Fat | 83.9 g | 420% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1473 mg | 491% | |
| Sodium | 4255 mg | 185% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 9.2 g | ||
| Protein | 394.2 g | 788% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 501 mg | 39% | |
| Iron | 38.0 mg | 211% | |
| Potassium | 5344 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
