Lapin a la Moutarde (Rabbit In Mustard Sauce)

Source

Author: Bob and Robin Young

Web Page: http://www.rockinrs.com, http://boisefoodieguild.blogspot.com, Facebook - Here's What's Cookin!

Degree of Difficulty

Degree of Difficulty: Easy

Oven Temperature: 375°F

Servings

Servings: 6

Ingredients

2

med

Rabbits

4

lg

cloves Garlic, finely minced

3

T

Butter

1

lg

Shallot, minced

4

T

Mustard, natural stone ground

1/3

c

White wine

1/3

c

Veal stock

1/3

c

Heavy Cream

1

Cut each rabbit into 4 equal parts. Season with garlic and pepper. Melt butter in skillet on medium heat. Sauté rabbit and shallot in butter until brown. Remove rabbit and any juices.

2

To the same skillet, add 3 teaspoons of the mustard, plus wine and veal stock to pan. Deglaze well; reduce by two-thirds. Add cream and cook over high heat until reduced by half. Remove from heat. Add remaining mustard and rabbit juices.

3

Place rabbit in the oven in an oven proof pan. Baste with the sauce. Cook until done. No Pink.

4

Serve with a side of the Mustard Sauce.

Cooking Times

Preparation Time: 30 minutes

Cooking Time: 1 hour and 30 minutes

Total Time: 1 hour and 30 minutes