Mustard rabbit en papillote (Lapin en papillote) from French Women for All Seasons: A Year of Secrets, Recipes, and Pleasure by Mireille Guiliano

  • bay leaves
  • rosemary
  • thyme
  • Port wine
  • Meaux mustard
  • rabbit pieces

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Potato-olive ragout

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on January 29, 2018

    Nice subtle earthy flavor. My husband and I enjoyed this dish and it was pretty easy to prep for the oven. I chose the legs and saved the loin for another meal. I cooked wild rice in my rice cooker while the rabbit was baking. Served with a salad. Rabbit is too expensive to enjoy regularly in my neck of the woods, so it was a treat meal. Husband cut up a whole rabbit by following the excellent ‘butchering a rabbit’ video via Great British Chefs instructional video on this site.

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