Lapin à la moutarde

Name: Lapin à la moutarde (Rabbit in mustard sauce)
Yield: Serves 4
Cuisine: French
Ingredients: 3 garlic cloves, finely chopped; ground white pepper; 1 teaspoon dried thyme; 2 medium-large banana shallots, very finely chopped; 1 large farmed rabbit, jointed into 7 pieces (2 front legs, 2 back legs, 2 saddles and the fillet above the upper ribs), liver, kidneys and heart reserved if possible; a little olive oil; 1 teaspoon flaked sea salt; 3 tablespoons plain flour; 1½ tablespoons white wine vinegar or tarragon vinegar; 1 large farmed rabbit, jointed into 7 pieces (2 front legs, 2 back legs, 2 saddles and the fillet above the upper ribs), liver, kidneys and heart reserved if possible; 1 large farmed rabbit, jointed into 7 pieces (2 front legs, 2 back legs, 2 saddles and the fillet above the upper ribs), liver, kidneys and heart reserved if possible; 1 large farmed rabbit, jointed into 7 pieces (2 front legs, 2 back legs, 2 saddles and the fillet above the upper ribs), liver, kidneys and heart reserved if possible; 2 heaped dessertspoons Dijon mustard; 100 ml water; 300 ml white wine; 1½ tablespoons white wine vinegar or tarragon vinegar; sautéed potatoes, to serve; 1 heaped dessertspoon wholegrain mustard; 150 ml double cream; 75 g butter

Rabbit in mustard sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

I’ve eaten a lot of rabbit in my time. I hope that, when I enter the next life, I don’t have cohorts of bristling bunnies, all twinkling coal-black eyes and blank expressions, slowly advancing towards me. I sincerely hope my respect was shown in my careful preparation of them for the table. When I see a rabbit, I not only see a plate of food but also an opportunity to cook it in a totally different way from the last time. I think on rabbits a lot and happen to draw them on everything.

Ingredients

Europe
France
Mediterranean

Ingredients

Method