Lapin à la Moutarde

Instructions

1. 1
   To get things started, pat all the rabbit pieces completely dry with paper towels. Season lightly with fine salt and cracked black pepper on all sides.
2. 2
   Using a pastry brush or the back of a spoon, coat the rabbit pieces generously with the 3 tablespoons of smooth Dijon mustard, ensuring all faces of the meat are evenly blanketed.
3. 3
   In a wide Dutch oven or deep skillet over medium-high heat, combine the olive oil and melt the butter. Add the rabbit pieces and sear for about 3 to 4 minutes per side until they turn a lovely light golden color, taking care not to let the mustard layer burn.
4. 4
   Transfer the seared rabbit to a plate and lower the stove heat to medium. Toss the finely chopped onion and minced garlic into the remaining pan fat, cooking for about 5 minutes until soft and translucent.
5. 5
   Pour in the dry white wine to deglaze the pan. Bring to a boil and actively use a wooden spoon to scrape up all the highly flavorful browned bits caramelized on the bottom. Let it bubble for 2 minutes to cook off the harsh alcohol edge.
6. 6
   Return the rabbit pieces along with any resting juices back to the skillet. Pour in the chicken stock, and drop in the fresh thyme sprigs and bay leaf.
7. 7
   Bring the liquid to a gentle simmer, cover tightly with a lid, lower the heat to low, and let it cook undisturbed for 35 to 40 minutes until the rabbit meat is perfectly tender.
8. 8
   Carefully lift the cooked rabbit portions out of the sauce and arrange them nicely in your serving platter (or ceramic baking dish, matching the style in the file English file "Lapin à la Moutarde.png") to keep warm.
9. 9
   Turn the stove heat up to medium-high and let the remaining cooking liquid boil uncovered for about 5 minutes to reduce by half. Fish out and discard the thyme stems and bay leaf.
10. 10
    Reduce heat to low and whisk in the crème fraîche along with the 2 tablespoons of whole grain mustard. Stir continuously with a balloon whisk until the sauce is smoothly unified, glossy, and velvety. Simmer for 2 minutes without letting it boil aggressively.
11. 11
    Taste the sauce and adjust seasonings with salt and pepper to your liking. Pour the hot cream sauce generously over the rested rabbit, garnish with a fresh sprig of thyme, and serve immediately.