Name: Rabbit à la Moutarde with Roast Sweet Onions
Cuisine: France
Ingredients: 3 tablespoons Dijon mustard; 1 tablespoons dried oregano; 1 teaspoon smoked paprika; 500 ml chicken stock or water; 150 ml double cream; 2 bay leaves; Roast Sweet English Onions, to serve; 6 garlic cloves, crushed; 1 teaspoon chopped rosemary; 100 ml white wine vinegar; 100 g butter; 6 rabbit legs; Salt and freshly ground black pepper

Preparation info

Difficulty
Easy

Appears in

Today's special

By Anthony Demetre

Published 2008

About

This is basically a classic French bistro dish, normally ’aux deux moutardes’ – that is, made with two different types of mustard. I actually prefer it with just the Dijon.

Ingredients

Salt and freshly ground black pepper
6 rabbit legs
100 g butter

Europe
France
Dinner
Mediterranean
Spicy
Gluten-free

Method

Season the rabbit legs. Melt the butter in a heavy-based casserole and colour the rabbit all over in it. Take out of the casserole and reserve.

Swill the casserole with the vinegar and boil to reduce by two-thirds. Add all the remaining ingredients and bring to the boil. When boiling, add the rabbit back to the casserole, cover and cook gently until the meat falls freely from the bone.<

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