Rabbit is a very lean meat and also very versatile, it can be made with prunes, Mediterranean style, baked or with red wine... Here is my version of the famous Lapin à la Moutarde. It's delicious even the next day if there's any left as everyone asks for seconds 😀
- 1 rabbit (ask the butcher to cut it into pieces
- 3/4 bottle of white wine
- 200g Dijon mustard
- 200g button mushrooms, roughly chopped
- 2 carrots, finely sliced
- 1 onion finely chopped
- 1/2 leek finely chopped
- 2 t yummy spice
- 4-5 garlic cloves
- A bouquet garni
- Crème fraîche & chopped parsley
Method:
Slather each piece of rabbit with a generous coat of mustard. Heat a large cast iron pot with a little cooking oil then add the pieces of rabbit one by one. Lightly brown the rabbit, add the onion and leeks. Wet with some wine if the pieces stick to the bottom of the pot. Sprinkle in the yummy spice. Once the onions & leeks have softened, add the carrots, mushrooms, garlic and bouquet garni. Pour in the rest of the wine, cover and leave to simmer for about an hour or more. The rabbit and vegetables must be thoroughly softened.
Before serving add a few dollops of crème fraîche. Sprinkle with parsley and serve with rice, mashed potatoes or tagliatelles.
Can be made the day before and re-heated, adding the crème fraîche and parsley just before serving.
Bon appétit!
