Lapin a la Moutarde

This rabbit, from The Butcher Shoppe in Lake Pocono was imported from Montreal and you just knew that the French were involved in some way because the important inner organs came with.  However, for good or bad,  you also could tell that the proximity of Montreal to the United States has had some influence on food prep;  no head 😀

My bay leaf plant survived the winter beautifully indoors!  The dog did snack on the leaves from time to time but they were probably good for her and it didn’t damage the plant too much.

My husband grew up in Sullivan County, New York, walking his father’s lands, trapping and hunting.  I imagine this lead to his studying and receiving his undergraduate degree in forestry.  He knows a lot about edible plants and animals in the forest and if we had to, which we might, I think we could live off the land.  I’ll cook anything as long as he cleans it.  But not mushrooms, he knows zip about mushrooms and that’s more than I know.  Otherwise, I could make some lovely stews, soups from forest plants and herbs.  Just mushroomless 🙂

Until I started cooking and eating rabbits, I wasn’t very interested in them as animals/pets.  Dogs and cats seem to have a lot more personality than rabbits and rabbits that I have seen kept as domestic pets get odd growths on them.  Yeech!

Unlike chickens, rabbits don’t have much meat on the breast area but have a very meaty back section called rable or saddle.  Before browning, cut the legs from the carcass and cut the rable into about four sections.  Brown these parts along with the the organs and breast bones for a richer taste.

I didn’t have lardons but in the U.S.,  pancetta works fine.  Speaking of lardons, our village in France, Sens, has been completely shut down and a police permit is needed to leave your home for the necessaries.  If you are out without a permit, the fine is 135 euros.  What is poor M. Parret going to do?  There are 12 cases of coronavirus in the town with 1 death but M. Parret (83 years old) says that the man who died was elderly.

Braised rabbit reminds me so much of Sens and our friends.  The way this circus is going on in the U.S., with no one to blame nor competent in the White House, we probably won’t be able to travel there in September.   I can imagine France saying no to Americans who want to go to France.  Time to take out our handy-dandy Irish passports 😀

Rabbit in Mustard Sauce with Mushrooms

1 rabbit, cut up

Salt and pepper

2 tbsp olive oil

1/2 cup pancetta

1 generous knob of butter

2 large shallots, thinly sliced

2 large garlic cloves, thinly sliced

3 celery branches, sliced

1 lb mushrooms, halved

1/2 cup white wine

1/2 cup chicken broth

1/4 cup Dijon mustard

3 sprigs fresh thyme

1 tsp salt

1/2 tsp black pepper

Season the rabbit pieces with salt and pepper, brown in a skillet in the olive oil, then place in a casserole or tajine with cover and set aside.

In a clean skillet, brown the pancetta, add the butter, then the shallots, celery and garlic. Saute until the shallots are soft, then add the mushrooms and continue to saute until the mushrooms start to release their water.  Add the wine and boil vigorously for about 3 minutes.  Stir in the broth, mustard, thyme, salt and pepper until smooth.

Pour the sauce into the casserole with the rabbit and gently stir.  Bring to a boil, cover, then simmer for about 45 minutes.

 

 

 

 

 

 

About cookinginsens

An American living in Burgundy, France
This entry was posted in Cooking, Food and Wine, French, Main dishes, Recipes and tagged , , , , , , , , . Bookmark the permalink.

5 Responses to Lapin a la Moutarde

  1. JB says:

    Looks absolutely delicious. I alternate between this style more or less, braised and Gallic, and Mexican style either enchilado with a dry rub, or stewed in a spicy tomatillo sauce. In either case, I fight over the kidneys with my father-in-law.

  2. Mad Dog says:

    Fabulous – I’m in the middle of writing a rabbit post myself, though quite different to yours.
    I did have a much loved rabbit as a pet when little, but it hasn’t affected my love for a rabbit dinner.
    Please send my best wished to M. Parett – I feel like I know him through you. Hopefully we’ll be celebrating his centenaire, on your blog, in the years to come!

  3. Caroline says:

    Bravo, Monsieur Parret! I too feel like I know him. I’m in the SF Bay Area, and some people (many of them young) are not heeding the “shelter in place” order. Maybe a fine might deliver the message to some. Stay well!

  4. Stella says:

    I love rabbit – and I have one to cook this weekend. I’m doing a ragu though.

  5. You have to love Mr Parrett!! I hope you’ll all stay healthy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s