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Lapin à la moutarde / Rabbit in mustard sauce

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Ingredients

  • 1 rabbit (about 3 to 4 lbs / 1 ½ to 2 kg), cut into serving pieces
  • ¾ 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

Instructions

  1. Coat the pieces of rabbit with the Dijon mustard (3 tablespoons)
  2. Melt the butter in a large skillet over medium high heat
  3. Add the rabbit and brown on all sides
  4. Meanwhile bring to the boil, in a saucepan, the wine with the bay leaves, thyme, garlic, sugar and carrot
  5. When the rabbit is nicely browned, remove to a plate and keep warm
  6. In the skillet add more butter, if needed, and cook the shallots until translucent
  7. Add the rabbit and the wine mixture
  8. Season and allow to simmer for about 1 hour
  9. In a bowl, mix the cream, the 2 tablespoons of Dijon mustard and some parsley
  10. Remove the rabbit when cooked and place on a serving platter
  11. Add the cream and mustard mixture to the wine cooking juices and cook for 2 minutes, do not allow it to boil
  12. Pour the sauce over the rabbit and serve

Source: Maison Travers

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