Lapin A La Moutarde Mustard Rabbit Recipes

LE LAPIN A LA MOUTARDE D'IRENE (RABBIT STEW WITH MUSTARD)

Le Lapin A La Moutarde D'irene (Rabbit Stew With Mustard) image

Provided by Bryan Miller And Pierre Franey

Categories project, soups and stews, appetizer, side dish

Time 3h15m

Yield Four to six servings

Number Of Ingredients 10

Ingredients

1 rabbit, 2 1/2 pounds
5 tablespoons Dijon-style mustard
2 tablespoons vegetable oil
12 small white onions, peeled
4 slices bacon
4 sprigs fresh thyme, or 1 teaspoon dried
1 bay leaf
1 cup dry white wine
4 tablespoons heavy cream or creme fraiche
Salt and freshly ground pepper to taste, if necessary

Steps:

Cut the rabbit into 12 serving pieces. Place the pieces in a mixing bowl. Add the mustard and coat all the pieces well. Cover with plastic wrap. Place in the refrigerator and marinate for two to three hours, or more.
When ready to cook, heat the oil in a nonstick skillet. Add the rabbit pieces and the onions. Brown for about 10 minutes, stirring and turning the pieces.
Place the bacon slices in the bottom of a heavy skillet and cook over medium heat. Add the rabbit, onions, thyme, bay leaf and wine. Bring to a boil. Cover and simmer about 40 minutes, or until done. Remove cover and continue cooking for five minutes. Add the cream and cook for one minute. Add salt and pepper if necessary. Remove bay leaf and serve.

Nutrition Facts : @context http, Calories 513, UnsaturatedFat 15 grams, Carbohydrate 17 grams, Fat 27 grams, Fiber 4 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 969 milligrams, Sugar 7 grams, TransFat 0 grams

LAPIN A LA MOUTARDE (MUSTARD RABBIT)

Lapin a la Moutarde (Mustard Rabbit) image

Provided by Moira Hodgson

Categories dinner, main course

Time 50m

Yield 3 to 4 servings

Number Of Ingredients 8

Ingredients

1 rabbit, cut up
2 tablespoons Dijon-type mustard
2 tablespoons softened butter
1 tablespoon olive oil
1 cup dry white wine
Coarse salt and freshly ground pepper to taste
1 cup fresh heavy cream
Fresh-chopped parsley to garnish

Steps:

Wipe the rabbit pieces with paper towels and coat with a mixture of the mustard butter and oil. Preheat oven to 400 degrees.
Arrange in a greased casserole and pour in the white wine. Cook, covered, for 45 minutes, basting frequently. Season with salt and pepper and remove from casserole.
Pour in the cream and over low heat on top of the stove scrape up the cooking juices. Correct seasonings. Return the rabbit to the pan and coat thoroughly with sauce. Serve in a heated casserole dish, sprinkled with parsley.

Nutrition Facts : @context http, Calories 880, UnsaturatedFat 22 grams, Carbohydrate 5 grams, Fat 53 grams, Fiber 1 gram, Protein 81 grams, SaturatedFat 24 grams, Sodium 1237 milligrams, Sugar 2 grams, TransFat 0 grams

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