Lapin à la moutarde (Mustard Rabbit) is one of my most favourite dishes to make. It is so easy and luxurious at the same time. The perfection lies in a marvellous mixture of ingredients: young meat, Dijon Mustard, fresh herbs, butter and wine. So yummy.
I make it every time I get the chance to buy this delicious rabbit meat. First time I read about this recipe was in the book How to Eat a Small Country: A Family’s Pursuit of Happiness, One Meal at a Time from Amy Finley, the winner of the US Next Food Network Star. I am not sure this book would save my relations, however, it is indeed The Culinary Book with lots of interesting tips within. Spectacular French cuisine, animalistic insides of food preparation and consuming, lots of lovely travel tips and of course, a big appetite. Let’s read, cook and enjoy the holiday season. Bon appetite!
Total Time: 1 hour 30 minutes + an overnight marinade
4 rabbit legs, cleaned and drained
2 splashes of olive oil
3 tablespoons of Dijon Mustard
1 teaspoon of sea salt and 1/2 teaspoon of ground black pepper
3 medium shallots, peeled and finely chopped
3 cloves of garlic, crushed and finely chopped
1 cup of dry white wine
Few branches of fresh thyme, washed
A handful of fresh parsley, washed and hardly chopped
2 tablespoons crème fraîche
4 knobs of butter
4 portions of quality rice
An evening ahead
First, prepare the marinade. In a medium mixing bowl place 2 splashes of olive oil, 3 tablespoons of Dijon Mustard, 1 teaspoon of sea salt and 1/2 teaspoon of ground black pepper. Mix with a whisking spoon and gently brush all over the rabbit legs. Cover with a lid and let it sit in a fridge.
The day of serving
Heat up a knob of butter in a deep-frying pan on high heat. Put the rabbit in and sear it nicely from both sides until you get a beautiful golden crust on top.
Take them all out and set aside.
Next, put 2 knobs of butter into the pan and add the onions. Sauté them until they soften a bit. Stir in the garlic just to smell it out.
Pour in the wine. Reduce.
Lower the heat to low and place the rabbit legs back into the pan.
Add thyme, sprinkle with parsley and cover with a lid. Simmer for about 1 hour until the meat is very tender, falling off the bone.
In the half time flip the meat over, so it gets nicely brown from both sides. Meanwhile, prepare the rice.
Once the meat is tender enough, take the legs out onto plate.
Stir a knob of butter 2 tablespoons crème fraîche. Mix well with all the delicious bits in the pan. Done. Serve with the sauce (extra crème fraîche optional), rice and glass of white wine.
Makes 4 serves.