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home > recipes > meat > lapin aux deux moutardes
Serves 4. 1 fat, tender rabbit 2 tablespoons flour Salt and fresh black pepper 2 tablespoons olive oil 2 tablespoons butter 100 g (4 oz) bacon, diced 4 shallots, finely chopped 1 bouquet garni (bought or home made) 1/4 pint (150 ml) dry white wine 1/4 pint (150 ml) chicken stock 1 teaspoon Dijon mustard 1 teaspoon English mustard 1/2 pint (300 ml) whipping (30%) cream (The original recipe calls for double (42%) cream) Cut the rabbit into serving pieces, roll the pieces in flour seasoned with salt and pepper, then sauté with the bacon in the olive oil and butter till golden. Add the shallots, the bouquet garni, the white wine and stock, and cook gently, covered, till the rabbit is tender. (About 2 hours). Take the rabbit pieces out of the cooking pan and keep them warm. Skim any excess fat from the sauce, and remove the bouquet garni. Whisk together the cream and the two mustards till well combined and add to the sauce in the pan. Correct the seasoning, adding salt, pepper and more mustard (if you want) to taste. Add the rabbit pieces, heat through and serve.

Lapin aux Deux Moutardes


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Recipe Alert This is Found in... Most Emailed Recipes
(posted March 31, 2006)

Serves 4.

1
fat, tender rabbit
2 tablespoons
flour
Salt and fresh black pepper
2 tablespoons
olive oil
2 tablespoons
butter
100
g (4 oz) bacon, diced
4 shallots, finely chopped
1
bouquet garni (bought or home made)
1/4 pint (150 ml)
dry white
wine
1/4 pint (150 ml)
chicken stock
1 teaspoon
Dijon mustard
1 teaspoon
English mustard
1/2 pint (300 ml) whipping (30%)
cream (The original recipe calls for double (42%) cream)

Cut the
rabbit into serving pieces, roll the pieces in flour seasoned with salt and pepper, then sauté with the bacon in the
olive oil and butter till golden.

Add the shallots, the
bouquet garni, the white wine and stock, and cook gently, covered, till the rabbit is tender. (About 2 hours). Take the rabbit pieces out of the cooking pan and keep them warm. Skim any excess fat from the sauce, and remove the bouquet garni. Whisk together the cream and the two mustards till well combined and add to the sauce in the pan. Correct the seasoning, adding salt, pepper and more mustard (if you want) to taste. Add the rabbit pieces, heat through and serve.


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