Recipe: Lapin à la moutarde

Serves 4

• 1 whole rabbit, cut into eight pieces (ask your butcher to divide into two legs, two shoulders and four pieces from the saddle)
• Dijon mustard, for coating
• 50g butter
• 50ml rapeseed oil
• 1 large banana shallot, diced
• 2 garlic cloves, sliced
• 1 bay leaf
• 3 sprigs of rosemary
• 300ml dry white wine
• 1l chicken stock (stock cubes are fine)
• 600ml double cream
• 1tbs grainy mustard
• Salt and ground black pepper

Season the rabbit then rub the pieces all over with Dijon mustard. (Cook straight away, or cover and refrigerate to marinate for up to 24 hours.)

Heat the butter and oil in a heavy-based pan, add the rabbit, fry until golden-brown then remove to a plate. Add the shallot, garlic, bay leaf and rosemary to the pan and cook, stirring, for 4-5 minutes, ensuring the garlic doesn't colour. Add the wine and reduce until almost evaporated.

Recipe from Brasserie Zédel by AA Gill (reviewed here). Photography by David Loftus