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.
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.
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