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Lapin a la moutarde

17/12/2012

6 Comments

 
Rabbit is delicious, and hare is a dish fit for a king. Bruno s still working on his civet de lievre, a stew of hare in its own blood thta is one of the more complex delights of French cuisine. but rabbit can be bland so it is usually given spice by being prepared with one of the many types of French mustard.

Lapin a la moutarde for 4

Ser
2-3 pounds (900g-.4kg) fresh rabbit
3 tablespoons vegetable or peanut oil
salt and freshy ground black pepper

2 shallots
4 ounces (100g) streaky bacon, chopped
2 cloves garlic, roughly chopped
2 carrots, sliced
2 leeks, white part only, sliced
1 tablespoon flour
10 fluid ounces (300ml) dry white wine
2 bay leaves
3 teaspoons dried thyme
1 sprig fresh rosemary
2 tablespoons Dijon mustard
2 tablespoons flat-leaf parsley, roughly chopped

Cut the rabbit into 8 pieces and pat dry with paper towels. If there’s a liver, roughly chop it. Sprinkle the rabbit with salt and pepper.

Heat the oil in a heavy-bottomed pan over medium heat and saute the rabbit till golden brown on all sides, then remove to a dish.

Saute the shallots, garlic, leeks, carrots and bacon in more oil if needed, stirring all the while.

Return the rabbit to the pan, sprinkle with flour and cook it in, stirring, for a minute. Pour in the wine, scraping up the bottom of the pan, and add the herbs. Cover and simmer for an hour with a couple of stirs during the cooking. Add the mustard and liver, season with salt and pepper and serve sprinkled with the parsley.
6 Comments
Lorraine Whitten
16/1/2014 05:13:39 pm

I found this website looking for a place to make a suggestion and was delighted. I am smitten with the Bruno series and portrayalof life in rural France. In my mid-twenties I lived and worked in (near) Paris for about three years.I return as often as I can afford.I want to introduce others to this series.As an extra gift I would love to have a cookbook of Bruno's to accompany the novel. Is there any chance of this happening in the near future? I received The Resistance Man late yesterday afternoon; finished it before I went to bed very pleased.

Reply
Martin link
30/1/2014 02:35:28 am

I'm pleased you found the site! I am currently working on a Bruno cookbook, but initial plans are to publish it in German. I won't have any information on an English language release for several months.

Reply
Lynn McDonald
23/4/2017 07:19:45 am

Having lived in Provence for 26 years (1975-2001) creating and owning a restaurant and B&B..your recipes are dear to my palette ! As are your books dear to my memories. Alas, I only discovered Bruno in the Summer of 2015. A grand merci Monsieur Walker!

Reply
Martin link
24/4/2017 04:43:40 am

I'm pleased to have you as a fan - I hope you enjoy the recipes.

Reply
MARGARET BARTLETT
10/6/2018 12:47:18 pm

I thought I had read all your books but now I see I am missing a few (hurray!). Our gourmet group is planning a meal next month based on Bruno's (your) recipes. Like your protagonist, we have a huge garden; by July we should have all of the ingredients to make the roasted tomato soup. The truffle omelette, something rabbity (haven't decided what yet) and ample fresh veggies will top it off nicely. We live in wine country here in Oregon but will be happy to mix local and French wines for this event. Thank you for your contributions to our literary and culinary enlightenment!

Reply
Martin link
13/6/2018 07:17:52 am

That sounds fabulous! Please do send me pictures, I'd love to see the result. There's nothing quite like eating vegetables you've had a hand in growing and picking.

Reply



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