Lapin à la moutarde, mustard-tarragon cream
Preparation
Why this wine?
Good to know
Tips & insights
- Brush the rabbit pieces thinly with Dijon mustard before searing; it adds flavour and colour.
- Sear the meat golden all over in butter and oil before the cream goes in.
- The saddle pieces cook faster than the legs; take them out earlier if needed.
- Add the crème fraîche only towards the end and do not let it boil hard, so the sauce does not curdle.
- Stir in the tarragon only at the end so its aroma stays fresh.
Frequently Asked Questions
Which wine goes with Lapin à la moutarde?
The mustard-tarragon cream calls for a full-bodied white with minerality whose freshness takes up the fine heat of the Dijon. We drink our Louré from LaSuite aux Conseillans with it, a Sauvignon Blanc aged long in oval clay amphorae and, to a small part, in barrique. Its broad body settles beneath the cream.
How does the rabbit stay juicy?
Rabbit is lean and dries out easily. Sear the pieces only briefly over high heat and then braise them gently in the cream. The saddle pieces are done sooner than the legs and should be taken out earlier. That keeps the meat tender and juicy.
Can I make the dish with chicken?
Yes. Chicken thighs or legs work well and stay juicier than breast meat. The cooking time is similar, the result a little milder in flavour. The mustard-tarragon cream suits both and rounds the variation off just as well. Make sure the poultry is fully cooked through.
What goes well as a side with rabbit?
Fresh tagliatelle or ribbon noodles that take up the cream are classic. A potato purée or steamed potatoes also work well. A green salad or steamed root vegetables add freshness. Keep the side simple so the mustard-tarragon sauce keeps its place at the centre.
