A beautiful way to make a sumptuous meal out of inexpensive meat, Lapin a la Sauce Moutarde (lah-pan ah lah sohs moo-tard) is marinated rabbit served with a cream and mustard sauce. It is extra delicious served with cauliflower and Croquettes de
Pommes de Terre. A well-chilled white Burgundy wine would be a good accompaniment for this dish.
1×4 lb. rabbit, cleaned and cut into serving pieces
2 oz. butter
½ teaspoon salt
½ teaspoon white pepper
½ teaspoon dried thyme )/ teaspoon dried rosemary
10 fl. oz. single cream
1 tablespoon French mustard
1 tablespoon cornflour dissolved in 2 tablespoons single cream
10 fl. oz. dry white wine
4 fl. oz. olive oil
2 garlic cloves, crushed
1 teaspoon salt
1 teaspoon black pepper
1 medium-sized onion, thinly sliced 1 carrot, scraped and thinly sliced
First, prepare the marinade. Place all the marinade ingredients in a large, shallow bowl and stir well to blend. Add the rabbit pieces and marinate them at room temperature, basting occasionally, for at least 6 hours.
Remove the rabbit pieces from the marinade and pat them dry with kitchen paper towels. Reserve the marinade.
In a large, deep frying-pan, melt the butter over moderate heat. When the foam subsides, add the rabbit pieces to the pan and cook them, turning occa-sionally with tongs, for 8 to 10 minutes, or until they are lightly and evenly browned.
Add the marinade to the pan and bring the liquid to the boil, stirring occasionally. Stir in the salt and pepper. Reduce the heat to low, cover the pan and simmer the rabbit for 1 to 1 ½ hours, or until it is very tender when pierced with the point of a sharp knife.
Remove the pan from the heat and transfer the rabbit pieces to a heated serving dish. Keep warm while you prepare the sauce.
Strain the cooking liquids into a small saucepan, pressing down on the vegetables with the back of a wooden spoon to extract any juices. Place the pan over moderate heat and bring the liquid to the boil.
Stir in the thyme and rosemary. Reduce the heat to low and stir in the cream, a little at a time. Stir in the mustard and the cornflour mixture and gently warm the sauce, stirring constantly, until it is hot but not boiling, and is very thick.
Remove the pan from the heat and pour the sauce into a warmed sauceboat.
Serve the rabbit at once, with the mustard sauce.