White Wine-Braised Rabbit With Mustard

Years ago I had an 8- or 9-course dinner at The French Laundry, at the time considered the best U.S. restaurant. The main, and by far the best, course was the braised rabbit shoulder -- I would willingly have eaten five of *them* and not had anything else that was served.

Many French recipes, including those that *I* use, COAT the raw rabbit pieces with Dijon mustard before being sauteed and then proceeding more or less as in this NYT recipe. Try it -- it's delicious....

Chicken with skin on would be super rich with the other ingredients. Try it with skinless chicken. This reminds me of dish i purchased at a Charcutarie in Roujan, France. Near Niagara Falls, Canada, large rabbit is $30 Cdn at local shop. Expensive, fun to prepare, healthy to eat, great conversation piece. But, one has to get rabbit past "floppy ear" image. Our children never asked Grandma why there were 4 legs on each of the 2 chickens that she served when we visited at her farm.

My all time favorite no matter how you cook it. Growing up we had our own rabbits and ate them often. Cutting it up is really easy but may be intimidating for an amateur. U-Tube is a great source to learn this. I often use Julia Child's recipe where it is braised with prunes--AMAZING. Just printed this out to make this week. Thanks David Tunis for the nudge to make it again soon. And, no, it does not taste like chicken--it tastes like rabbit--much better in my opinion. Go for it.

Sorta close, but not in the same ball park. Rabbit has its own distinct and delicate flavor. Most of the chicken we buy at WFoods, etc, etc is bland, except for the thighs.

I love rabbit with mustard a great marriage, the recipe I use is very similar "Lapin a la moutarde cafe des Federations" from Patricia Wells book Bistro Cooking. Workman 1989. I add carrots and during the last 5 minutes peas. We would not put it with pasta the rabbit which is still on the bone would be difficult to eat with the pasta. If there is left overs, the next day I bone the rabbit, place it into a skillet with left over sauce and vegetable heat then add cooked fresh pasta.

Made this with chicken, followed the recipe except I rubbed the pieces in Dijon mustard before the salt, pepper, flour dredge. I also threw in 1/3 cup of diced pancetta with the onions. Otherwise made it as is then thickened the sauce with a bit of wine and cornstarch after I incorporated the crème fraîche and mustard. Served over wide, thick egg noodles and it was amazing!!!!

Good recipe, but I substituted two squirrels for the rabbit.

One of the problems is farmed rabbits, which are the norm in and around NY City. They just don't taste the way 'free-range' rabbits taste. Bland and not worth the bother. The other, of course, is the cost.

Chicken absolutely works as well. With a really good chicken (D'Artagnan or Snowdance Farm, for example) leave the skin on and proceed as described.

It's a family favorite in our house.

One of the reasons I don't cook rabbit is the cost factor. I bought one at Wegman's and the price was a whopping $40. It was a whole rabbit and I had to consult YouTube for cutting instructions and, you're right, it was no more difficult than cutting up a chicken.

Another lovely recipe from David Tanis. I've cooked classic mustard-rabbit many times, but Mr. Tanis makes it more interesting by adding capers and chives. He also has us thicken the sauce a bit, which is a good idea. I added another dollop of grain mustard toward the end, as farmed rabbit needs all the help it can get.

I raise French d'argent rabbits in Northern CA. Rabbit has less fat and more protein than chicken. Braises work very well. Sous Vide is another technique that works well. You can sous vide then do a quick fry in a light batter with aromatics!

Easy to make. Sauce is rich whole family loved it. Definitely use the egg noodles.

Try with skinless and boneless chick thighs

Rabbit is surprisingly expensive in the south of France but I bought some pieces reduced to clear on the "sell-by" date for just 2€. I didn't have white wine so used rosé and no crème fraîche so substituted Greek yogurt. The recent heavy snowfall did for my chives so used parsley. Other than that I followed the recipe to the letter and it tasted fabulous! Thank you!

I just cooked this as my first rabbit dish ever. I followed the instructions to the letter and the dish was delicious, but even after an hour braising the meat was nowhere near "fork tender". It was definitely thoroughly cooked but quite firm -- not in the falling off the bone kind of way I expected. I think it would have been nicer if the texture was more tender. Do you think it's related to using a previously frozen rabbit?