Acadiana Table

George Graham's Stories of Cajun Creole Cooking

  • About / FAQ
    • Press
    • Photography
  • Recipes
  • Videos
  • Store
  • Faces and Places
  • Cookbooks
  • Contact

French Mustard-Braised Rabbit

November 11, 2024 by George Graham 17 Comments

French Mustard-Braised Rabbit

Smothered down in a wine-infused braise of two mustards, the rich white meat of rabbit cooks low and slow in this tart and tantalizing combination of flavors. It’s Louisiana French meets European French in this French Mustard-Braised Rabbit recipe. The people of South Louisiana have many ancestral ties to their French cultural roots–cooking included. For… 

Read More »

Filed Under: Meat Tagged With: Burgundy cooking, cajun cooking, Cajun Creole recipe, Cajun food, cajun recipe, Cajun recipes, Creole mustard recipe, Dijon cooking, French mustard recipe, French rabbit dish, Louisiana cooking, Maille mustard recipe, Mustard-braised rabbit recipe, Rabbit in mustard sauce

About George Graham

I’ve lived in South Louisiana for all my life. My passion is the rich culinary heritage of Cajun and Creole cooking, and in the pages of Acadiana Table, my mission is to preserve and promote our culture by bringing you the stories and recipes that make it so unique. Read More…

AT_VideoTitleSlide_WelcomeTo

A VIDEO INVITATION FROM GEORGE GRAHAM | CLICK TO VIEW

FFLA_AtSidebarOrderNow

Discover Lafayette Interview

Great cajun recipes start with Rox's Roux. Buy Now!

FOLLOW ACADIANA TABLE

  • 
  • 
  • 
  • 
  • 
  • 
Louisiana Eats Interview

screen-shot-2016-11-03-at-1-10-16-pm

SAVEUR Best Food Blog Awards Finalist

Acadiana Table Cajun Creole Dictionary

AT_sidebarRoux3

International Association of Culinary Professionals Digital Media Awards Finalist

Copyright © · 2013-2021 Acadiana Table. All rights reserved. · LOG IN