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If you have a probe, you are looking for 75˚C in the thighs. Preparation: 20 min; cooking time: 1 hour 20 min. Using tongs, remove rabbit pieces from sauce, set aside, and keep warm. Tasting a lot like dense chicken, rabbit is a meat that really demands to be braised. Purée the liquid and the vegetables to make the sauce. You’ll want to slurp the sauce up with a spoon or soak it up with some crusty bread. ), cut into serving pieces 1 ⁄ 2 cup dijon mustard ; Salt and freshly ground black pepper 4 tbsp. This white meat is very tender and tastes so good! Add wine and 1 cup broth, whisking as the sauce thickens. Linda Schneider is a home cook who is obsessed with good food and all things local. Add the butter and oil. The butter and flour will form a roux, which is the basis of your velouté. When sizzling hot, working in batches, sear the rabbit, about 3 to 4 minutes on each side, until nicely browned. unsalted butter 1 small onion, finely chopped For me, understanding a dish is knowing where it came from. Tags: This recipe is a true classic of French cuisine! Reduce the heat to low. Discovery in 2005 of 2,000 year-old rabbit bones near Thetford tells us that the Romans had shipped them over from Iberia. Nowhere does anyone say where it comes from, but it does look like the kitchens of Burgundy consider it to be their own, possibly because Burgundy has Dijon as its capital, which used to be an important centre for mustard manufacture (no mustard is now made commercially in Dijon). Start adding broth to the roux a ladle or two at a time, whisking to smooth with each addition. Heat the butter in a large sauté pan until foaming. Cook 3 minutes. When a cook goes looking for a French recipe for rabbit, one dish keeps popping up – lapin à la moutarde (rabbit with mustard, aka lapin à la Dijonnaise). Classic French Rabbit recipe: Creamy Mustard sauce, flavored with tarragon and garnished with mushrooms and pearl onions. Put the ingredients for the mushrooms in a sauce pan, bring to a boil and then simmer. Put saucepan over medium heat and bring contents to a simmer. Season with salt and pepper. Braising the rabbit in the rich and flavorful mustard sauce yields succulent, tender meat. Taste for salt and adjust. Many chefs have published very simple recipes with just cream and mustard, but the one that struck us as a winner is that by Australian-based French chef Stephane Nguyen of the self-styled French Cooking Academy. Add the crème fraîche and bring to a boil. This site uses Akismet to reduce spam. Sprinkle with chives. I love the history behind the food, without a massive bunch of “Oh My wife/husdand/cvhild/partner like this on a crisp fall day and it reminds me of growing up” or the same old thing from almost every food blog. You can keep the remaining stock and freeze it for the next time you make the dish. This practice spread all over the European continent where the perfect combination of propensities for shagging and digging led to rabbits to multiply all over the place. 1 large rabbit (3–4 lbs. While the rabbit is cooking, prepare the mushroom and onion garnish. Continue to add and whisk until you have a sauce with coating consistency and just less than half of the stock has been used up.

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