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Rabbit in Mustard Sauce

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Ingredients

Adjust Servings:
1kg rabbit wild or farmed
1 teaspoon salt for the seasonning
2 teaspoon pepper cracked black pepper
1 tablespoon butter
1 tablespoon peanut oil
for the stock
1 carcass chicken bones
1 carcass rabbit bones
1 litre water or off the shelf chickent stock
100 grams carrots
100 grams celery
100 grams leeks
1 onions
1 bouquet garni
3 cloves
for the sauce
1 tablespoons plain flour
1 onions finely sliced
1 litre chicken stock
2 tablespoons pure cream heavy or table cream
2 tablespoons dijon mustard or any strong mustard
1 tablespoon tarragon fresh finely sliced
For the garnish
250 grams mushroom Button mushrooms
40 grams butter 20 for the mushrooms and 20 for the onions
2 cup water
2 tablespoons Lemon juice around half a lemon
200 grams pearl onions
2 teaspoons sugar caster sugar

Rabbit in Mustard Sauce

Great autumn recipe

Features:
  • Dairy
  • flour
  • Meat

Ingredients

  • for the stock

  • for the sauce

  • For the garnish

Directions

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The rabbit in mustard sauce is the perfect dish to prepare when the weather is getting colder and autumn is approaching. it is also a good introduction on cooking gamey meat. In France that classic dish is called the Lapin a la moutarde and its consider a typical family dish. if you like to make this recipe you can refer to the technical articles on the mirepoix and aromatic stock

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Steps

1
Done

Start by detailing your meat and chop the carcass for the stock

Chop the chicken carcass in small pieces, detail your rabbit in pieces reserving the legs and meaty pieces on the side for cooking and use the bony part for the stock.

2
Done

Start the Rabbit stock

peel and roughly chop the carrot, celery, and leek ( in a mirepoix) cut the onion in two and stick the cloves each half as. and finally make a bouquet garni. Now using a stockpot, add all of the meat carcasses, cover them with water water and bring to the boil. once the water boils add all of the vegetables and the bouquet garni in. put a lid on and leave to simmer for 45 minutes.

3
Done

While the stock is cooking prepare the garnish

trim the mushrooms, put them in a sauce pan and barely cover in water. Add now 20 grams of butter, the juice of half a lemon and bring the mix the boil. when the water boil bring down to a simmer and cook the mushroom gently for 5 or 6 minutes. when done turn the heat off and leave the mushroom sitt in their juice.

For the white glazed onions: peel the pearl onions, put them all in a pan, cover with water (the water should barely cover the onions) add 20 grams of butter , 1 tablespoon of caster sugar. turn the heat on low and let the onions cook until all the water has evaporate. when all the water is gone turn the heat off and reserve teh onions on the side for later use.

4
Done

pre-cook the meat and start the sauce

finely slice an onion and have 2 tablespoon of flour at hand and season your rabbit meat with salt and pepper, then in dutch oven (or equivalent) pour 1 tablespoon of oil and 1 tablespoon of butter. turn the heat on medium low and when the butter and oil mix is foaming add you pieces of rabbit int. color nicely on either side and reserve them on a tray.
through now in the pan the onion finely sliced and let them sweat for a few minutes. Sprinkle with flour and cook for 1 or 2 minutes.
now filter your stock (using a sieve) in another container and when done pour it over the onions (as shown in the video). bring to the boil adn let that sauce reduce by a 1/4. when reduced add 2 tablespoon of cream and reduce again by a 1\4.

5
Done

Cook the Rabbit in the sauce

add now all of the precooked rabbit pieces in the sauce you just made, cover the pan with a lid and let the meat cook on a very low heat for 45 minutes to an hour maximum. ( time depends on the size of your rabbit pieces. ( the bigger the pieces the longer it takes to cook) however do not go over an hour of cooking or else the meat will get dry.

6
Done

Finish the Sauce and serve

When the meat is cooked remove the pieces from the pan and put them on a tray temporally in order to finish the sauce.
in the pan add now 2 tablespoons of mustard, 1 tablespoon finely sliced fresh tarragon. if the sauce is too brown or too thick, add some extra cream in. stir well with a whisk and put the pieces back in the dish. your rabbit is now ready to be served.

Serve with either:
• Tagliatelle
• Rice
• Boiled potatoes

Drink with a white or red burgundy wine:

Chablis (white)
Beaune (burgundy red)

FCA

Host and author on The French Cooking Academy. Favorite cooking tag lines: " Russians have caviar, we have crepes"

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