Yummy Braised rabbit with mustard (lapin à la moutarde)

Photo by Juta Kübarsepp for the November 2012 issue of Kodu ja Aed magazine.

It's snowing outside, and once again I'm craving something belly- and heart-warming. This braised rabbit with mustard sauce (lapin à la moutarde) hits the spot. Rabbit has become more easily available here in Estonia for an average shopper (read: you can get it vacuum-packed in your local supermarket), and this rabbit stew with a creamy mustard sauce is an excellent way of cooking rabbit.

The recipe is French-inspired and adapted from Anthony Demetre, the chef patron at the London restaurants Arbutus, Wild Honey and Les Deux Salons; more specifically, from his book Today's special: A new take on bistro food - Recipes from Arbutus and Wild Honey. Demetre uses rabbit legs, but for a home cook, using a whole rabbit makes much more sense - and is much more economical, of course.

It's my favourite way of cooking and serving rabbit - I included the recipe in my first cookbook, as well as in the November 2012 issue of Kodu ja Aed magazine. You can braise this one on the stovepot or bake in the oven - the choice is yours.

Braised rabbit with mustard
(Sinepine küülikuhautis)
Serves four to six


1 rabbit
sea salt and freshly ground black pepper

75 g butter

75 ml white wine vinegar (5 Tbsp)
3 Tbsp good Dijon mustard
500 ml (2 cups) hot chicken stock
200 ml double or whipping or heavy cream
1 Tbsp dried oregano
1 tsp smoked paprika powder (pimentón de la Vera)
1 tsp finely chopped fresh rosemary
5 garlic cloves
2 bay leaves

If braising the rabbit in the oven, then pre-heat the oven to 200 C/400 F.

Cut the rabbit into serving pieces (Rabbit in mustard cream @ Lindaraxa

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