• Home
  • About me
  • Recipe Index
  • Cooking School
  • Contact me

Maison Travers

~ Living & Cooking in France

Maison Travers

Tag Archives: Rabbit

Lapin à la moutarde / Rabbit in mustard sauce

30 Friday Jun 2017

Posted by Nadia in General, Rabbit

≈ 10 Comments

Tags

classic french, cream, Lapin, mustard, Rabbit

IMG_9153

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!

Save

Share this:

  • Facebook
  • Email
  • Print
  • Pinterest

Like this:

Like Loading...

Ragoût de Lapin / Rabbit Stew

02 Thursday Jun 2016

Posted by Nadia in General, Rabbit, Stews

≈ 6 Comments

Tags

Chicken, classic french recipe, Lapin, Rabbit, ragoût, stew

IMG_7699Rabbit is a favourite bistro dish and a family favourite in France. It is easy to find at any butcher, farmer’s market or even supermarket and the quality is very good. It is not a meat that I make very often but every time I do, I wonder why I do not use it more often as it is very flavourful, moist, tender and makes a pleasant change from chicken. That being said, if you cannot find rabbit, chicken can be used in this recipe just as well by simply adding about 10 to 15 minutes cooking time. The ragoût can be served with a long flat pasta such as pappardelle, rice or on a slice of toasted brioche. The mushroom sauce is exquisite and any leftovers can be served with pasta the next day. Qh, and be sure to have lots of crusty bread handy – you will be wanting to mop up every last bit of that sauce, believe you me.

IMG_7700Serves 4

Ingredients:

1 to 2 tablespoons unsalted butter
1 x 1 kg / 2 lbs rabbit, cut into pieces
1 onion, thinly sliced
2 cups cep mushrooms (porcini), stemmed and roughly chopped
1 cup button mushrooms, stemmed and sliced
3/4 cup chicken broth
1/2 cup dry white wine
Salt and fleshly ground black pepper
1/4 teaspoon nutmeg
1 teaspoon fresh thyme, minced
1 teaspoon fresh parsley, minced
3/4 cup heavy cream

Preparation:

Heat the butter in a large, heavy skillet or dutch oven
Add the rabbit and sauté until lightly browned on all sides
Remove the rabbit and set aside
Add the onions and cook until nicely golden, stirring often
Add the mushrooms and cook for about 5 minutes
Add the chicken broth, the white wine, salt, pepper, thyme and nutmeg
Return the rabbit to the pan
Cover and cook on a low simmer for about 40 minutes
Add the cream, cook for 1 to 2 minutes
Sprinkle on the parsley and serve immediatelyBon Appétit!

Share this:

  • Facebook
  • Email
  • Print
  • Pinterest

Like this:

Like Loading...

Enter your email address to follow this blog and receive notifications of new posts by email.

Follow Maison Travers on WordPress.com

Social

  • View nadiamaisontravers’s profile on Instagram
  • View nadiakgraves’s profile on Pinterest

Facebook

Facebook

Categories

  • Appetizers
  • Beef
  • Biscuits/cookies and cakes
  • Breakfast
  • Cheese
  • Chicken
  • Desserts
  • Duck
  • Game
  • General
  • Lamb
  • Life in Dordogne
  • Pasta
  • Pork
  • Rabbit
  • Salads
  • Sauces
  • Savoury Tarts and Quiches
  • Seafood
  • Sides
  • Soup
  • South Africa/Rainbow Nation
  • South African Recipes
  • Stews
  • Turkey
  • Veal
  • vegetables

Create a free website or blog at WordPress.com.

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
  • Follow Following
    • Maison Travers
    • Join 569 other followers
    • Already have a WordPress.com account? Log in now.
    • Maison Travers
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...
 

    %d bloggers like this: