📝 About This Recipe
Inspired by the timeless 'Lapin à la Moutarde' of the French countryside, this dish elevates lean, delicate rabbit into a masterpiece of keto-friendly comfort. The rabbit is slow-braised until it reaches succulent tenderness, enveloped in a velvety sauce of sharp Dijon mustard and rich heavy cream. It is a sophisticated, low-carb feast that balances piquant acidity with luxurious depth, perfect for a cozy dinner party or a gourmet weekend meal.
🥗 Ingredients
The Rabbit & Sear
- 3 lbs Whole Rabbit (cleaned and jointed into 6-8 pieces)
- 1 teaspoon Sea Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Unsalted Butter (grass-fed preferred)
Aromatics & Braising Liquid
- 3 pieces Shallots (finely minced)
- 4 cloves Garlic (smashed and minced)
- 1/2 cup Dry White Wine (use a crisp Sauvignon Blanc or Pinot Grigio)
- 1.5 cups Chicken Bone Broth (low sodium)
- 4 sprigs Fresh Thyme (tied with kitchen twine)
- 1 piece Bay Leaf (dried)
The Mustard Cream Finish
- 1/3 cup Dijon Mustard (smooth, traditional French style)
- 1 tablespoon Wholegrain Mustard (for texture and pop)
- 3/4 cup Heavy Whipping Cream (room temperature)
- 2 tablespoons Fresh Tarragon (finely chopped)
- 1 teaspoon Lemon Juice (to brighten the sauce)
👨🍳 Instructions
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1
Pat the rabbit pieces thoroughly dry with paper towels; moisture is the enemy of a good sear. Season generously on all sides with sea salt and cracked black pepper.
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2
In a large, heavy-bottomed Dutch oven, heat the olive oil and butter over medium-high heat until the butter foam subsides and begins to shimmer.
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3
Working in batches to avoid crowding, sear the rabbit pieces until deep golden brown, about 4-5 minutes per side. Remove to a plate and set aside.
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4
Reduce the heat to medium. In the same pot, add the minced shallots. Sauté for 3-4 minutes until translucent and softened, scraping up the browned bits (fond) from the bottom.
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5
Add the garlic and cook for just 60 seconds until fragrant, being careful not to let it burn.
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6
Deglaze the pot with the white wine, stirring vigorously to incorporate all that flavor from the bottom of the pan. Let the wine reduce by half.
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7
Stir in the chicken bone broth, the bundle of thyme, and the bay leaf. Return the rabbit pieces and any accumulated juices back into the pot.
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8
Bring the liquid to a gentle simmer, then turn the heat to low. Cover with a tight-fitting lid and braise for 45-55 minutes, or until the rabbit is tender and starting to pull away from the bone.
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9
Once tender, carefully remove the rabbit pieces to a warm platter and discard the thyme sprigs and bay leaf.
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10
In a small bowl, whisk together the heavy cream, Dijon mustard, and wholegrain mustard. This prevents the mustard from clumping when added to the hot liquid.
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11
Whisk the mustard-cream mixture into the simmering braising liquid. Increase the heat slightly and simmer uncovered for 5-8 minutes until the sauce thickens to a coat-the-back-of-a-spoon consistency.
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12
Stir in the fresh tarragon and lemon juice. Taste the sauce and adjust seasoning with additional salt or mustard if desired.
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13
Place the rabbit back into the sauce for 2 minutes to re-warm, then serve immediately.
💡 Chef's Tips
If you can't find rabbit, this recipe works beautifully with skinless chicken thighs, though the flavor will be less earthy. Always ensure your cream is at room temperature before adding it to the pot to prevent curdling. Rabbit is very lean, so do not skip the searing step; it provides essential fat and depth of flavor. For an even thicker sauce without adding flour (keeping it keto), allow the braising liquid to reduce by one-third before adding the cream. Fresh tarragon is traditional and adds a subtle anise note that pairs perfectly with mustard, but parsley can be used for a milder finish.
🍽️ Serving Suggestions
Serve over a bed of buttery cauliflower mash to soak up the luxurious mustard sauce. Pair with roasted radishes or sautéed green beans with toasted almonds for a textural contrast. A crisp, chilled glass of Chablis or a dry Riesling cuts through the richness of the cream beautifully. For a non-keto guest, this is traditionally served with wide egg noodles or crusty sourdough bread. Finish the plate with a light garnish of microgreens or extra cracked black pepper.