I've been wanting to cook rabbit for some time now and finally took advantage of a dreary winter's day to make it with a creamy mustard sauce. This is actually a classic French country dish called Lapin a la Moutarde, which has endless variations. It's a shame that rabbit has fallen out of favor on American dinner tables, as it's wonderfully moist, flavorful, and as simple to cook as chicken. Maybe its popularity has waned because we can't help but see a fluffy bunny hopping through the forest. Or maybe it conjures up a certain scene from the movie Fatal Attraction...
Poster designed by Frederick H. K. Henrion (British, 1914–1990), c. 1941 (Source)
RABBIT
WITH CREAMY MUSTARD SAUCE (LAPIN A LA MOUTARDE)
Adapted
from Saveur,
Issue #5
Ingredients:
1- 3
lb. rabbit, cut into 8 serving pieces (have your butcher do this or see here)
Salt
and freshly ground black pepper
1 sprig
fresh flat leaf parsley (plus 2 tbsp. chopped parsley for garnish)
3
sprigs fresh thyme
1 bay
leaf
4 to 5
tbsp. unsalted butter
1 large
shallot or medium size yellow onion, finely diced
1/2 cup
white wine
1/2 cup
water
1/2 cup
Dijon mustard (grainy or smooth or a combination of both)
1/3 cup
heavy cream or creme fraiche
Thoroughly
dry the rabbit pieces with paper towels and season with salt and freshly ground
black pepper. Allow to come to room temperature, about 30 to 40 minutes.
Using
butcher's twine, tie the parsley, thyme, and bay leaf together to create a
bouquet garni (herb bundle) and set aside.
Heat 2
tbsp. of butter over medium heat in a large Dutch oven or saute pan with a lid.
Add the rabbit pieces (do not overcrowd- do in batches if necessary, adding
more butter as needed) and brown for a couple of minutes on each side. Transfer
the browned pieces to a large plate. Once all of the rabbit is browned, add the
remaining butter and saute the shallots or onions. Add a pinch of salt and
continue cooking until nicely browned, stirring often, about 3 minutes.
Pour in
the wine and allow to cook out for a minute. Use a wooden spoon to scrape up
any browned bits off the bottom of the pan. Add the water, mustard, and bouquet
garni, and bring to a boil. Taste the sauce to adjust seasonings, adding more
salt if necessary.
Return
the rabbit pieces and any juices that may have accumulated to the pot. Use a
wooden spoon to coat them in the sauce. Reduce the heat to low, cover the pot,
and lightly simmer for 45 to 50 minutes, until the rabbit is very tender when
pierced with a fork.
When
the meat is properly cooked, remove it to a platter. Increase the heat to high
and bring the sauce to a boil for a minute or two until thickened, stirring often. Turn off the
heat and stir in the cream or creme fraiche. Plate the rabbit and spoon on the
sauce. Garnish with chopped parsley and serve immediately.
Yield:
4 servings
Notes:
- This recipe is wonderful with chicken too!
- Be sure to save the rabbit liver and fry it in butter and olive oil with herbs and garlic and maybe a little cognac. It's great in a warm salad or spread on toast. You can also add the liver to stews.
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