Ingredients
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1kg rabbitwild or farmed
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1 teaspoon saltfor the seasonning
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2 teaspoon peppercracked black pepper
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1 tablespoon butter
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1 tablespoon peanut oil
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for the stock
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1 carcass chicken bones
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1 carcass rabbit bones
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1 litre wateror off the shelf chickent stock
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100 grams carrots
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100 grams celery
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100 grams leeks
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1 onions
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1 bouquet garni
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3 cloves
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for the sauce
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1 tablespoons plain flour
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1 onionsfinely sliced
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1 litre chicken stock
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2 tablespoons pure creamheavy or table cream
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2 tablespoons dijon mustardor any strong mustard
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1 tablespoon tarragonfresh finely sliced
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For the garnish
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250 grams mushroomButton mushrooms
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40 grams butter20 for the mushrooms and 20 for the onions
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2 cup water
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2 tablespoons Lemon juicearound half a lemon
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200 grams pearl onions
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2 teaspoons sugarcaster sugar
Directions
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
Steps
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1
Done
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Start by detailing your meat and chop the carcass for the stockChop 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. |
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2
Done
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Start the Rabbit stockpeel 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. |
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3
Done
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While the stock is cooking prepare the garnishtrim 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. |
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4
Done
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pre-cook the meat and start the saucefinely 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. |
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5
Done
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Cook the Rabbit in the sauceadd 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. |
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6
Done
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Finish the Sauce and serveWhen the meat is cooked remove the pieces from the pan and put them on a tray temporally in order to finish the sauce. Serve with either: Drink with a white or red burgundy wine: Chablis (white) |
