This dish is the ultimate challenge in bringing restaurant-level dining to the campsite. Lapin à la Moutarde (a.k.a. Braised Rabbit Legs with Mustard) is a classic French dish often enjoyed at sidewalk bistros or in your grandmère’s kitchen.
Fun fact about my grandmother: she only gave me two pieces of advice. The first was to study French because Spanish would be of no use to me in the future. The second was to find and marry a younger man. So far, both those tips turned out no bueno.
Rabbit is a fairly common dish in European cuisine, but it can be hard to find here in America unless you trap or hunt yourself.
Best Places to Purchase Rabbit for Cooking
One of the best ways to cook rabbit meat is braising it. The key with this recipe is to use a large amount of olive oil and sear each side for about 3 minutes before adding wine, water, salt, and pepper. Let this mixture simmer until the rabbit legs are tender – about an hour – then top with mustard sauce and green beans. This meal tastes great either hot or cold so you can serve it up at your next outdoor dinner party!
Steps to Make Braised Rabbit Legs with Mustard Sauce and Green Beans
- Prep campfire
- Heat oil and brown rabbit legs
- Cook onions and add wine and stock
- Braise rabbit anc seer green beans
- Whisk in sour cream to create sauce
- Plate and serve!
I’ve made this braised rabbit legs dish a few times outside to make sure I get it right for the recipe. The last time I made this dish, it was using the Lodge Cook-it-All. After watching a marketing video by an “Insta-famous” chef using it over a campfire, I bought this pan. It looked like a dream for outdoor cooking. What they forget to mention is that the pan alone is 30lbs. So while it works great for this cooking this dish outside, be prepared that it is a strength workout to get the pan to your campsite and maneuver it on the fire. At $25 more, I also recommend the stand to make sure the pan doesn’t get too hot.
The secret to the successful execution of this dish is maintaining constant heat. So watch the fire carefully and have plenty of extra fuel at the ready.
Braised Rabbit with Mustard Sauce and Green Beans
Equipment
- Lodge Cook-it-All
Ingredients
- 4 rabbit legs
- salt and pepper
- 3 tbsp olive oil
- 1 onion diced
- 1 tbsp flour
- 1 cup dry white wine
- 2 cups chicken stock
- 1/2 cup Dijon mustard
- 2 sprigs thyme
- 1/2 cup sour cream
- 2 tbsp fresh parsley minced
- 1 tbsp white vinegar
- 1/4 cup olive oil
- 1/2 lbs green beans trimmed
- salt
Instructions
- Prep campfire per outdoor cooking tips page. Season rabbit with salt and pepper.
- Heat oil in wok portion of Cook-It-All. Brown rabbit legs until golden and crispy on all sides, moving frequnetly to avoid sticking to pan. This should take approximatley 10 minutes. Remove legs from pan and set aside after browning.
- Add onion and cook until softened and fragrant. Sprinkle with flour. Cook 1 minute. Add wine and stock. Bring to simmer. Whisk in mustard and stir until combined.
- Return rabbit to pan. Add thyme. Cover with grill side up and cook for 1 hour, maintaining the heat for consistency.
- After 20 minutes, toss green beans with olive and salt. Marinate for 25 minutes. Add to grill top and cook for 15 minutes. Remove top from Cook-It-All and place on side of campfire.
- Remove rabbit from pan and place on grill top next to beans. Whisk in sour cream, vinegar and parsley. Reduce for about 5 minutes.
- Serve rabbit on plate with a hearty portion of beans and sauce.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @bewildeats on Instagram and hashtag it #bewildeats.
Interesting way to cook rabbit outdoors. Rich and flavourful.