Rabbit in mustard sauce
A very traditional French dish, the Lapin a la moutarde is a braised rabbit in a mustard and wine based cream sauce with thyme. Super easy to make, it is perfect for everything from a casual meal or a elegant dinner party.
for 4 or 5
Ingredients
1 rabbit, cut into pieces, or 4 rabbit legs
300 ml white wine
Mustard for brushing the rabbit
150 ml crème fraîche
200 g mushrooms, any mushrooms (but not the Death Cap - Amanita phalloides pleeeaase )
A small bunch of fresh thyme
3 finely chopped shallots or 200 g small pearl onions
2 or 3 cloves of garlic, unpeeled
Salt and pepper
4/5 springs of finely chopped parsley
2 small slices of lean bacon – optional
½ lemon, juiced
Method
1. Cut off the earthy ends of the mushrooms, wash them quickly and cut them into quarters.
2. Wash the parsley and make a bouquet garni with kitchen string, combining the parsley, bay leaf and thyme.
3. Season the pieces with salt and pepper.
4. Coat the rabbit pieces with mustard using a small spoon, then set aside.
5. Remove the rind (if necessary) from the bacon and dice it. Prepare the garlic, leaving a thin layer of skin on each clove (to make garlic in its skin). .
6. Melt the butter in a casserole dish. As soon as it starts to foam, add the rabbit pieces, bacon, onions or shallots, garlic in its skin and bouquet garni.
7. Brown over a high heat, stirring regularly so that the rabbit pieces are seared on all sides. This takes about 20 minutes.
8. Deglaze with the white wine and add the mushrooms and the rest of the thyme. Continue cooking over medium heat for about 10 minutes.
9. Cover the casserole dish and finish cooking over low heat for 15 to 20 minutes.
10. Remove the pieces of rabbit and vegetables (you can place them in a serving dish, for example).
11. Pour in a small ladleful of hot water and stir well to loosen any residue from the bottom of the casserole dish.
12. Add the single cream and mix with a whisk. Bring to the boil, add the juice of half a lemon, stir and remove from the heat.
13. Coat the rabbit pieces and vegetables with the sauce and serve.
You can serve with fresh green beans or potatoes or a nice green salad or beans and potatoes and salad.
for 4 or 5
Ingredients
1 rabbit, cut into pieces, or 4 rabbit legs
300 ml white wine
Mustard for brushing the rabbit
150 ml crème fraîche
200 g mushrooms, any mushrooms (but not the Death Cap - Amanita phalloides pleeeaase )
A small bunch of fresh thyme
3 finely chopped shallots or 200 g small pearl onions
2 or 3 cloves of garlic, unpeeled
Salt and pepper
4/5 springs of finely chopped parsley
2 small slices of lean bacon – optional
½ lemon, juiced
Method
1. Cut off the earthy ends of the mushrooms, wash them quickly and cut them into quarters.
2. Wash the parsley and make a bouquet garni with kitchen string, combining the parsley, bay leaf and thyme.
3. Season the pieces with salt and pepper.
4. Coat the rabbit pieces with mustard using a small spoon, then set aside.
5. Remove the rind (if necessary) from the bacon and dice it. Prepare the garlic, leaving a thin layer of skin on each clove (to make garlic in its skin). .
6. Melt the butter in a casserole dish. As soon as it starts to foam, add the rabbit pieces, bacon, onions or shallots, garlic in its skin and bouquet garni.
7. Brown over a high heat, stirring regularly so that the rabbit pieces are seared on all sides. This takes about 20 minutes.
8. Deglaze with the white wine and add the mushrooms and the rest of the thyme. Continue cooking over medium heat for about 10 minutes.
9. Cover the casserole dish and finish cooking over low heat for 15 to 20 minutes.
10. Remove the pieces of rabbit and vegetables (you can place them in a serving dish, for example).
11. Pour in a small ladleful of hot water and stir well to loosen any residue from the bottom of the casserole dish.
12. Add the single cream and mix with a whisk. Bring to the boil, add the juice of half a lemon, stir and remove from the heat.
13. Coat the rabbit pieces and vegetables with the sauce and serve.
You can serve with fresh green beans or potatoes or a nice green salad or beans and potatoes and salad.