Rabbit à la moutarde from Buvette: The Pleasure of Good Food by Jody Williams

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Notes about this recipe

  • okcook on February 11, 2022

    I bought a rabbit for this recipe. About 3 to 3.5 lbs. extremely lean so I afraid to over cook it. It was a young rabbit so no long cooking required to make it tender. All in all an easy dish except determining when to stop cooking the meat. I found the sauce quite rich so next time I would use less cream and more stock. It was delicious.

  • DKennedy on March 10, 2015

    Made this for dinner tonight. Subbed in organic chicken pack in place of the rabbit. Bought it at TJs, two breasts and four legs came to just under $11.00. Followed the instructions except only used 2 T. grainy mustard instead of 3 and added a little olive oil to the butter to minimizing burning. Made ahead to the point of adding the meat back to the pan. Will heat tonight for 30 minutes instead of 20. The meat took quite a bit longer to cook through than 30 minutes after warming through, perhaps those times need to be adjusted for chicken. Good but the chicken was tough by the time it was cooked through. Need to work on my technique if I make it again.

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