French rabbit recipe

This classic French dish of rabbit braised in Dijon mustard sauce, or lapin à la moutarde, is a simple and elegant dinner best served with crusty bread and white wine.

Hasenpfeffer, or German Rabbit Stew, is a traditional German dish made from tender red wine marinated rabbit. A delicious crowd-pleaser.

Rabbit confit is just like duck confit, except for this recipe the rabbit is cooked slowly in olive oil loaded with herbs and spices.

The rabbit stew, a French delicacy recipe that Madame d'Aubery taught me

The lapin à l’istrettu is a specialty from Corsica which can be loosely translated as a braised rabbit (cuisson a l’étouffée in French). In essence the rabbit is cooked in a casserole dish with a mixture of white wine, olives, capers, onion, and pancetta

Popularity. Trendiness. Those aren't my angles. And I'm not sure this post will garner any new friends, though all are welcome here. I would rather that

A traditional French dish, Lapin à la Moutarde features braised rabbit in a mustard-based cream sauce with herbs. It's easy to make with gourmet results!

Learn how to pan-roast a rabbit.

Simple and humble, confit rabbit brings out the best in this delicate wild game.

This is a version of lapin à la moutarde, a homey, traditional French dish still popular in old-fashioned Parisian bistros at lunchtime. Yes, there are quite a few steps required to put this dish on the table, but probably no more than 30 minutes of active work. It is essentially a one-pot meal, with a little fiddling. The pleasingly sharp, succulent, saucy result is worth the extra effort. Get your rabbit in a butcher shop if possible, and ask to have it cut up; if your only option is a…