Buvette's Rabbit à la Moutarde

April 23, 2014

All week long Jody Williams, the chef at New York's beloved Buvette restaurant, will be sharing recipes from her new book, Buvette: The Pleasure of Good Food. Follow along to win one of five copies we're giving away -- and to add a little more Paris into your life.

Today: A creamy, fuss-free rabbit dish that's as simple as it is elegant.


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Rabbit a la Moutarde on Food52


Yes, this recipe works with chicken; but if you haven’t ever tried rabbit, I encourage you to seek it out from your local farmers market or butcher shop. Its mild flavor and tender texture go so beautifully with this simple, creamy mustard sauce, and the entire dish is easy to make. It also reheats beautifully if you’d like to make it ahead. Serve with plenty of good bread to sop up all of the gorgeous sauce. 

Rabbit à la Moutarde

Serves 4

3 to 4 pounds rabbit, cut into serving pieces
Coarse salt
4 tablespoons (1/2 stick) unsalted butter
2 garlic cloves, peeled and finely minced
1 tablespoon Herbes de Provence
1 teaspoon teaspoon dried thyme
1 cup white wine
1 cup heavy cream
1/4 cup smooth Dijon mustard
3 tablespoons whole-grain mustard
1 pound small potatoes, boiled until tender and halved

See the full recipe (and save and print it) here.

We're giving away a copy of Buvette a day! To enter to win today's copy, tell us in the comments: What's your favorite one-pot meal? We'll pick five winners at random this Friday, April 25th!

Photo by Gentl & Hyers. Excerpted from the book BUVETTE by Jody Williams. © 2014 by Jody Williams. Reprinted by permission of Grand Central Publishing. All rights reserved.

See what other Food52 readers are saying.

  • Libby
  • Amelie Mancini
    Amelie Mancini
  • JudyH
  • juliette M
    juliette M
  • Ellen Lyle
    Ellen Lyle
Self taught cook, Traveler


Libby April 26, 2014
My go to soul satisfying dish is chicken broth. It doesn't even need noodles if it is done right, but homemade spaetzle is good. My favorite broth tastes like liquid chicken, and warms you through - a winter must!
Amelie M. April 25, 2014
Boeuf Bourguignon!!
JudyH April 25, 2014
chicken pot pie!
juliette M. April 25, 2014
Homemade lamb tajine with prunes and almonds!
Ellen L. April 24, 2014
Comforting tomato soup with lots of fresh basil.
Lauren R. April 24, 2014
A gorgeous sweet and sour beef stew I grew up on.
ann L. April 24, 2014
My favorite one pot dish of the moment because it changes a lot, is a version of coq au vin with homemade Harissa, vinho verde, preserved lemons and tons of cauliflower.....
CarlaCooks April 24, 2014
My favorite one pot meal is roasted chicken with tarragon. It makes for a great sauce which goes so well with not only the chicken but also the accompanying potatoes and other vegetables.
Louisa M. April 24, 2014
Cassoulet! It's a real hearty treat home and a great dish from Buvette too!
ingababinga April 24, 2014
Braised short ribs!
J. P. April 24, 2014
Rabbit is by far my favorite meat - I can't wait to try this.
tiptoesinthekitchen April 23, 2014
Alice Water's Ratatouille, without a doubt! It's simplicity at its finest, and is one of my favorite summer meals : )
Beth100 April 23, 2014
Creamy mustard sauce, mmm! Is dairy cream important here, or could full-fat coconut milk be substituted?
Patricia April 23, 2014
My grandmother's paella.
Mulzee April 23, 2014
Osso buco! Simple and always delicious. Though lepre alla cacciatore is a close second!!
johnmc111 April 23, 2014
Chicken Cacciatore
Katherine April 23, 2014
Beautiful recipe! My favorite one pot meal is chicken paprikash, a traditional hungarian dinner!
Stone G. April 23, 2014
Chicken Marbella. So easy and yet so tasty...the perfect entertain company meal.
coral April 23, 2014
coq au vin, or really any braised meat!
Lisa April 23, 2014
I love me some fish in a pepper caramel sauce. I scrape every drop of sauce from the pot.