Name: Lapin à la Moutarde (Rabbit with mustard sauce)
Prep time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: French
Ingredients: bouquet garni with extra thyme; 2 tablespoons Dijon mustard; chopped parsley; 150 g (5 oz) diced carrot; 12-16 pickling onions; 125 g (4 oz) piece of salted pork belly or green bacon, cut in strips; 50 g (2 oz) Graisse Normande or lard; saddle and legs of a rabbit or 1 kg (2 lb) rabbit portions; 4 tablespoons Calvados; 150 ml (¼ pint) dry cider; about 4 tablespoons crème fraîche; 150 ml (¼ pint) light beef or poultry stock; salt, pepper and nutmeg; 2 cloves of garlic, sliced

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

The Cooking of Normandy

By Jane Grigson

Published 1987

About

Rabbit is well thought of in France because the quality is high. Surprising the number of households, even in towns, that have several cages of rabbits to supplement the family table, or to sell to the neighbours. Here is a Normandy version of a popular recipe. Substitute chicken if you cannot buy fresh plump rabbit.

Ingredients

saddle and legs of a rabbit or 1 kg (2 lb) rabbit portions
1

Method

Brown the rabbit pieces lightly with the pork or bacon in the graisse or lard. Put the pieces to one side and add the onions, stirring them about until they are patched with golden brown. Then put in the carrots and give them a couple of minutes, before stirring everything together. Warm the Calvados and pour it over the contents of the pan, setting it alight. Keep the pieces moving in t