Lapin aux Deux Moutardes
by pge93bks

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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