braised rabbit with mustard (lapin a la moutard)

jay

braised rabbit with mustard (lapin a la moutard)
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Rating: 0
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Servings Prep Time
4 people 30 minutes
Cook Time
1 hour
Servings Prep Time
4 people 30 minutes
Cook Time
1 hour
braised rabbit with mustard (lapin a la moutard)
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Servings Prep Time
4 people 30 minutes
Cook Time
1 hour
Servings Prep Time
4 people 30 minutes
Cook Time
1 hour
Ingredients
Servings: people
Units:
Instructions
  1. preheat oven to 250F
  2. cut up rabbit - 2 hind legs, 2 fore legs, 4 saddle/loin - if the spine/ribs/neck are meaty enough you can include those as well
  3. season rabbit with salt & pepper - coat rabbit pieces in mustard
  4. heat half the butter in a large pan (preferably the same pan you'll use for the whole dish) - slowly brown saddle pieces (8 - 10 minutes)... remove and reserve for later - brown remaining pieces (8-10 minutes)
  5. while rabbit is browning - heat 1 tbsp butter in another pan, and cook onions, garlic, mushrooms, herbs until browned (8-10 minutes) - deglaze with a little wine
  6. add vinegar to rabbit pan - slowly reduce until a bit syrupy - coat rabbit pieces
  7. add onion/mushroom mix to rabbit - add wine & water - bring to a boil - cover and move to oven for 1 hour
  8. remove from oven - add saddle/loin pieces - cover and return to oven... maybe 10 minutes - the end goal is to have the rabbit falling off the bone... if that's not happening, you may need to go an additional hour
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