Simply Recipes contributor Hank Shaw and I “met” years ago over a comment he made about rabbit on Michael Ruhlman’s blog. I hounded him for a rabbit recipe back then so I’m delighted that he is sharing this French classic with us now, Lapin à la moutarde, or Rabbit in Mustard Sauce. ~Elise

This is a French country classic, and there are endless variations. All are good. Some recipes bake the rabbit, others braise it, as I do. The keys are mustard—good grainy mustard, not the bright yellow stuff you get at the ballpark—shallots, and something creamy. I use heavy cream, but some people use crème fraiche, others sour cream.

Rabbit has a mild flavor that is all its own. Think chicken breast, but with a slightly different flavor. It is one of my favorites, although I mostly use wild cottontail rabbits. Domestic rabbit is readily available frozen in good supermarkets, and any decent butcher can get you some. And yes, if you are skeeved out by rabbit, use chicken instead. But rabbit is better.

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