Lapin a la Moutarde

Rabbit in Mustard Sauce

I almost never like to post a picture of the meal I have just cooked, but this one was a total chance recipe and it came out great. It is not exactly like I have had it in parts of France and even by good French chefs in America; it was more rustic and I liked it better because of that.

I bought a whole rabbit (about 2lbs) and cut it up into serviceable pieces. Legs come off easily without cutting bone, and I split ribs and cut tenderloin off. Then I patted dry with paper towel, salted and peppered and dusted lightly in flour.

I set that aside and prepared other parts of dinner:

Small white boiler onions (about 8-10), peeled with ends clipped, placed into iron pan with butter, 1/2C White Wine, salt, pepper, and bouquet (thyme, parsley, and some rosemary). I let this cook on medium low covered for about 50 minutes, turning onions frequently.

Also cooked up mushrooms on side. I de-stemmed button mushrooms, put handful into paper towel and ringed them dry--did this until they were all wrung. Then heated tbls olive oil and tbls butter in pan till butter foam subsided, added mushrooms and tbls chopped shallots, thyme, salt pepper. Cooked until nice and browned. Set aside.

Roasted Potatoes: clean and cube new potatoes. Put in bowl with salt pepper, olive oil, thyme, rosemary and half chopped leek. Douse potatoes and place on oven pan--cook at 425-450 for 30-45 minutes until browned.

Back to Rabbit:
Chop leek, smash and chop 6 cloves garlic, chop shallot. Set all aside.

Add tbls bacon fat (or butter) to skillet and heat. Add leeks and garlic. Let soften and brown. Remove, Add more fat/oil and brown rabbit pieces. Dont crowd pan, and let crisp nicely without cooking too long. Remove each piece as its done to replace with uncooked piece. Once they're all browned, add shallot to hot pan, cook one minute and add 1/2 cup white wine, tbls butter. reduce by half. As the rabbit sits on its own, I spread some mustard over each piece and let it soak while doing other sides.

After shallot and wine cooked down, add 1 C. or so chicken stock, a little more wine, 2 tbls dijon mustard, 2 tbls moutarde a l'ancienne (with seeds), two sprigs chopped tarragon, salt pepper. Let cook thoroughly, add mushrooms and rabbit pieces. Let this cook about 30-40 minutes simmering covered. Turn Rabbit at least twice while cooking. After Rabbit is done, remove and reduce liquid. Add onions and degalze the brasied onion skillet with a little more wine and add that to mustard sauce as well. Mix thoroughly and add heavy cream. Not too much but enough. Taste as you go. Then add rabbit, let warm and set for a minute.

Serve with potatoes and smooth red wine. We had a Pic St Loup from Languedoc, and though it was a weak wine by itself, the mustard sauce brought it out very well.