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It’s easy to see why mustard is a classic ingredient in rabbit dishes. It’s delicious. This kind of thing would be really good made with chicken thighs and legs too. I’d take the skin off to minimize the amount of fat if using chicken. Domestic rabbits (farm-raised, not wild) give a very lean white meat that is not at all strongly flavoured.
Serve with rice or sautéed potatoes.
Serves 3
Ingredients:
1 rabbit (about 3 to 4lbs / 1 1/2 to 2 kg), cut into serving pieces
3/4 bottle of dry white wine (I used a Chablis)
3 tablespoons plus 2 tablespoons Dijon mustard (I used a combination of classic Dijon and wholegrain)
250ml / 1 cup crème fraîche
3 tablespoons butter
2 garlic cloves, crushed
5 shallots, finely sliced
3 bay leaves
1 sprig of thyme
Salt and freshly ground black pepper
1 carrot, sliced thinly (optional)
1 cube of sugar (optional)
1 tablespoon fresh parsley, chopped roughly
Preparation:
Coat the pieces of rabbit with the Dijon mustard (3 tablespoons)
Melt the butter in a large skillet over medium high heat
Add the rabbit and brown on all sides
Meanwhile bring to the boil, in a saucepan, the wine with the bay leaves, thyme, garlic, sugar and carrot
When the rabbit is nicely browned, remove to a plate and keep warm
In the skillet add more butter, if needed, and cook the shallots until translucent
Add the rabbit and the wine mixture
Season and allow to simmer for about 1 hour
In a bowl, mix the cream, the 2 tablespoons of Dijon mustard and some parsley
Remove the rabbit when cooked and place on a serving platter
Add the cream and mustard mixture to the wine cooking juices and cook for 2 minutes, do not allow it to boil
Pour the sauce over the rabbit and serve
Bon Appétit!
Good idea. I’ll have to buy some rabbit, head and all 🙂
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Yes!! I am sure you do not find that often in the US.
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Delicious – I love rabbit 🙂
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Me too but I seem to so seldom eat it. Just do not think of it, I suppose.
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When my youngest daughter was staying ((having paid her own fair on SleezyJet) for my birthday the year before last she announced that she wanted to take me out for lunch. We headed to Brioude about an hour away … and mooched around until we found a likely eatery. Affordable being the operative word as she was a student (she graduates in 2 weeks and I will be SUCH a proud mama) … she perused the menu and I suggested she try the lapin a la moutarde. She was treperdatious and almost bailed out in favour of a safe faux filet but as it was my birthday she acquiesced and almost licked the plate clean. I think it is one of the most wonderful dishes and I am grateful for your tip on mixing the moutardes which I am sure enhances it even further!
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I can imagine how proud you must be. Are you going to the graduation?
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Yes, I am and taking my mother with me. She is absolutely bursting with pleasure and convinced that the fact that my daughter started her dissertation at her house was the most important factor!!
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Great classic. Hat off for cooking rabbit without using sous-vide — I usually ended up with dry and/or tough.
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It was actually super moist.
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Well done!
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