Lapin à la Moutarde with Roasted Potatoes Mustard Rabbit with Potatoes

Preheat the oven to 200°C.

Cut the rabbit into serving pieces (or ask your butcher to do it). Pat dry with paper towels. Season all over with salt and pepper.

In a large ovenproof skillet or Dutch oven, heat 15 ml olive oil over medium-high heat. Sear the rabbit pieces for 3–4 minutes per side until golden brown. Transfer to a plate.

Peel and dice the potatoes into 2cm cubes. Peel and slice the carrots into 1cm rounds. Dice the onion and mince the garlic.

Add the remaining 15 ml olive oil to the skillet. Sauté the onion and garlic over medium heat for 2 minutes until fragrant. Stir in the carrots, potatoes, and thyme; cook for 3 minutes.

In a small bowl, whisk together the Dijon mustard, chicken broth, and heavy cream. Pour this mixture over the vegetables. Return the rabbit pieces to the skillet, nestling them into the sauce.

Transfer the skillet to the preheated oven. Roast for 25–30 minutes, until the rabbit is cooked through (internal temperature 74°C) and the potatoes are tender when pierced with a fork.

Remove from the oven. Let rest for 5 minutes. Serve the rabbit and vegetables with the sauce spooned over.