Recipes & Food

Lapin à la Moutarde by Chef Luc Bissonnette, Bouchons, Kelowna

Recipe Date:
January 29, 2014
Cook Time:
Imperial (US)
  • Whole rabbit cut in pieces (10 to 12 pieces)
  • White wine
  • Shallots & garlic
  • Thyme, bay leaves, tarragon, rosemary
  • Mignonette (cracked black pepper)
  • Rabbit bones (chicken bones will do)
  • Thyme, bay leaves, tarragon, rosemary
  • Leeks, carrots, celery & onions
  • Garlic
  • Mignonette (cracked black pepper)
  • SAUCE:
  • Rabbit stock
  • Liquid from marinade
  • Whipping cream
  • 3 tbsps Dijon mustard
  • Chopped tarragon
  • Salt & pepper
  • Roux (1/2 butter, ½ flour)

1. Marinade - Put the cut rabbit in a deep dish with the herbs, garlic and mignonette. Completely cover with white wine and let marinate for 24 hours

2. White rabbit stock - Simmer the bones with the diced leeks, carrots, celery & onions(about 3 hours). Add the herbs towards the end.

3. Sear the rabbit in vegetable oil with salt & pepper, then put on cooking sheet and finish in the oven at 350 degrees. (about ½ hour)

4. Sauce-Strain the marinade, warm-up the liquid and add it to the white rabbit stock. Reduce it by half then add the “roux” until it thickens. After, add as much whipping cream as the stock you have plus the Dijon mustard and chopped tarragon. Cook until you get good consistency.

5. Add the rabbit to the sauce and it’s done.


Christie Mavety
April 22, 2016 | Christie Mavety

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