Lapin a La Moutarde with Chocolate

Name: Lapin a La Moutarde with Chocolate
Yield: Serves 6–8
Cuisine: French
Ingredients: 2–3 tbsp Dijon mustard; 1.75 kg whole wild rabbit, jointed into 10 pieces (ask your butcher to prepare the rabbit for you); 4 tbsp plain flour, seasoned with salt and freshly ground black pepper; 120 ml glass of dry white wine; 400 ml chicken stock or water; 25 g good quality dark chocolate (minimum 70% cocoa solids); 200 g carrots, peeled and cut into quarters lengthways; 300 g fennel bulb, trimmed and cut into 16 wedges; 3 tbsp crème fraîche; 2 tbsp olive oil; 12 small shallots, peeled and left whole; 1 tbsp unsalted butter

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Rococo

By Chantal Coady

Published 2012

About

This is a French classic with a chocolate twist. Rabbit is one of my favourite meats, and cooked this way it is supremely tender and delicate. I always choose wild rabbit, a highly sustainable organic meat.

Ingredients

1.75 kg whole wild rabbit, jointed into 10 pieces (ask your butcher to prepare the rabbit for you)
4 tbsp plain flour, seasoned with

Europe
France
Main course
Mediterranean

Method

Dust the rabbit pieces in the seasoned flour, shaking off any excess. Heat the butter with the oil in a skillet or heavy-based frying pan until foaming, and brown the meat on all sides (you may need to do this in batches, depending on the size of your pan; you don’t want to overcrowd the pan and steam the meat). Remove the meat with a slotted spoon, and transfer it to a casserole or wide heavy-