lapin a la moutarde

4 tbsp lard or oil

rabbit, split into pieces

3 tbsp butter

1 onion, thinly sliced

1-2 c mushrooms, sliced

1/2 c mustard, split

2 c dry white wine and/or chicken stock

1/2 c cream

2 sprigs thyme and parsley

2 tbsp chopped parsley/chives

lemon juice

salt and pepper

 

heat lard or oil in a dutch oven; brown rabbit pieces. set rabbit aside

in the dutch oven, melt butter and sauté onions and mushrooms until lightly browned. mix in 1/4 c mustard

add wine/broth, and bring to a boil. add in browned rabbit, parsley/thyme sprigs, and cream. simmer for about 1 hours, until rabbit is tender.

transfer rabbit to a platter. bring sauce to a boil and reduce until it coats the back of a spoon. stir in chopped parsley and chives, remaining mustard, and season with lemon juice and salt+pepper to taste.

drizzle sauce over rabbit. serve with crusty bread and salad