Rabbit with mustard and tarragon

Name: Rabbit with mustard and tarragon (Lapin à la moutarde et estragon)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: Serves: 6
Cuisine: French
Ingredients: 1 rabbit, about 1.8 kg (4 lb); 100 ml (3½ fl oz) water; 500 ml (18 fl oz) crème fraîche; 3 tbsp strong mustard; salt and freshly ground black pepper; 3 tbsp tarragon mustard; 10 sprigs of fresh tarragon; 25 g (1 oz) butter; 125 ml (4 fl oz) rosé wine

Lapin à la moutarde et estragon

Preparation info

Serves:
6

Difficulty
Medium
Ready in
55 min

Appears in

New Bistro

By Fran Warde

Published 2009

About

Rabbit is very popular in France and frequently enjoyed. Laure likes to serve this dish in the autumn on a bed of fresh pasta or with sautéed mushrooms.

Ingredients

1 rabbit, about 1.8 kg (4 lb)
salt and freshly ground black pepper

Europe
France
Languedoc-Roussillon
Main course
Gluten-free
Autumn
Mediterranean

Method

Joint the rabbit into small pieces and season. Melt the butter in a large shallow pan, add the rabbit and sauté over a high heat for about 10 minutes, until browned all over.

Set aside 2 sprigs of tarragon and add the leaves from the rest to the rabbit. Pour in the wine and simmer for a few minutes, then add the water, cover and simmer on a gentle heat for 15 minutes. Turn the rabbit pi