Rabbit " A la moutarde"

"Lapin a la moutarde", a classic representative of traditional French cuisine. Rabbit in mustard sauce stands with very few true traditional culinary icons such as Beef Bourguignon escargots, onion soup, frog legs, cassoulet and bouillabaisse… Rabbits have little fat on them and therefore a pretty healthy choice of meat. They taste like slightly gamey chicken and they have an unfamiliar bone structure if you're used to carving chicken, with quite a few little bones.

Where to source rabbit in Calgary?  At one of my favorite butcher shop! Call John at Master Meat to reserve your rabbit before going down to his store located at 4127 6 St NE, Calgary. Tel: 403 277-5002

Rabbit “ A la moutarde”   - Serve 4 

1 large rabbit (3–4 lbs.), cut into serving pieces
1⁄2 cup dijon mustard
Salt and freshly ground black pepper to taste
4 tbsp. unsalted butter
1 small onion, finely chopped or shallot
1⁄2 cup French chablis or other dry white wine
1 bouquet garni (Rosemary, thyme, tarragon)
1-2 sprigs of fresh tarragon
1⁄3 cup crème fraiche
1 cup chicken stock (if necessary)
2 tbsp. finely chopped fresh parsley

  1. Smear rabbit pieces with ½ of the mustard and season with salt and pepper.
  2. Heat 2 tbsp. of the butter in a large skillet over medium-high heat. Sear rabbit pieces, turning frequently, until rabbit is brown. Transfer to a platter.
  3. Reduce heat to medium and melt remaining 2 tbsp. butter in skillet. Add onions or shallot and cook, stirring occasionally, until softened.
  4. Add the remaining mustard and the white wine and bring to a simmer, scraping up any browned bits. Add  the crème fraiche and return rabbit pieces to the skillet, along with bouquet garni, tarragon and a little stock if needed. Cover and place into a preheated oven $350F for about 1 hours or until rabbit is tender.
  5. Add chopped parsley before serving

Did you know?

In France, mustard laws state that only mustard made from black and/or brown mustard seeds and wine or wine vinegar may be called "Dijon." 

Mustard seeds aren’t strong to the taste? It is their fermentation in vinegar or verjus (unfermented grape juice) that produces a chemical reaction that gives its flavor and that famous mustard strength.

 

True Dijon mustard is made with verjus and not vinegar. That’s where its inimitable taste comes from.