I cooked it long back, on New Year’s Eve. I had never really
tried French cuisine. It was the first time I was going to cook rabbit. What better
way to welcome the New Year than with exploring into a new side of the culinary
world. (Even though, I can hardly pronounce the name of the dish correctly). Lapin
à la moutarde (Rabbit in mustard sauce) is a classic French country dish. To
the delicate flavor of the rabbit meat, the spicy grainy mustard adds a layer
of rustic goodness. The dish is prepared by either baking or slowly braising it
in a white wine sauce. I used the later technique. The wild mushrooms add to
the country flavors, and the crème fraiche gives a rich creamy smoothness. I
served it with fingerling potatoes roasted with and flavored with thyme.
You can print the recipe for your kitchen here: PRINTABLE RECIPE
INGREDIENTS:
(Serves 4)
1 rabbit (cut into serving pieces)
Rub:
Sea salt
Freshly ground black pepper
1tbsp Dijon mustard
2 shallots
2 garlic cloves
100g wild mushroom
4-5 sage leaves
1 spring of thyme
5-6 black peppercorns
1 spring of tarragon
2 bay leaves
2tbsp white wine vinegar
200ml dry white wine
150ml water
2tbsp Dijon mustard
4tbsp old fashioned mustard
4tbsp crème fraiche
Salt
Butter
METHOD:
- Rub the rabbit pieces with salt, black pepper and Dijon mustard. Keep aside for 15 minutes.
- Finely chop the shallots, garlic. Chop the mushrooms in halves (or as necessary). Coarsely chop the herbs.
- Heat butter in a casserole. Add the rabbit pieces in a single layer and fry on low-medium heat until colored (6-7 minutes for each side). Do not stir, except when turning the pieces once in between. Let the juices ooze out and start caramelizing.
- In the meantime, heat butter in a fry pan. Add onion, garlic, mushrooms, peppercorns, and herbs. On low heat, fry for a couple of minutes. Add seasoning. Fry until onions turn pale golden.
- When the rabbit pieces are fried, add the vinegar to the rabbit. Reduce to a syrup consistency.
- Boil the water. Also, boil the wine for 30 seconds.
- Add the fried onion, mushrooms, and herbs to the rabbit. Add the boiled water and wine. Bring to boil.
- Cover and simmer on medium heat for 30 minutes, stirring a couple of times in between.
- Combine the crème fraiche, Djion mustard, and old fashioned mustard. Add to the rabbit. Mix well such that the sauce is homogenous.
- When the rabbit is cooked, gently take them out and keep them in a warm place.
- Turn the heat up and cook until the sauce is reduced to half.
- Return the rabbit into the casserole. Stir and coat well with the sauce. Serve with seasonal vegetables or fingerling potatoes.