RCI-BF.001.0954.001
Lapin a la Moutarde
Lapin à la Moutarde aka rabbit in mustard sauce is one of the favourite meats in Burgundy.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- or 8 small thighs of farmed rabbit4 large
- Dijon mustard1 tbsp
- olive oil2 tbsp
- freshly ground black pepper1 unit
- generous 1 cup white wine1 unit
- fresh bay leaves2 unit
- crème fraîche or sour cream2 tbsp
- yolk of 1 large fresh egg1 unitfree-range, beaten
Method
1
Clean and dry rabbit thighs.
2
Combine Dijon mustard, oil and season with pepper.
3
Rub this all over the rabbit and leave to marinate for 30 min.
4
Warm oven to 400 degrees F.
5
Place meat pieces in oven, leave to roast for 5 min.
6
Include white wine and bay leaves, leave to cook ~30-40 min.
7
Achieve a tender meat, bast frequently.
8
Turn down oven to 300 degrees F.
9
Place cooked rabbit meat in tin foil and leave in oven to keep warm.
10
Take remaining cooking juices into a pan, removing the bay leaves, boil.
11
Let juices reduce by half.
12
Remove from heat.
13
Include the crème fraîche in the warm juices, stirring it all together.
14
Return to heat and cook for a few min.
15
Remove from heat.
16
Leave to stand for ~1 min.
17
Gently stir in the beaten egg yolk.
18
Unwrap meat, put the excess juices into the sauce mixture.
19
To serve place meat on a nice platter and pour sauce over rabbit.