WHITE WINE-BRAISED RABBIT WITH MUSTARD
This is a version of lapin à la moutarde, a homey, traditional French dish still popular in old-fashioned Parisian bistros at lunchtime. Yes, there are quite a few steps required to put this dish on the table, but probably no more than 30 minutes of active work. It is essentially a one-pot meal, with a little fiddling. The pleasingly sharp, succulent, saucy result is worth the extra effort. Get your rabbit in a butcher shop if possible, and ask to have it cut up; if your only option is a whole rabbit, it's not much more difficult than cutting up a chicken. Serve with noodles if you'd like, or rice, mashed potatoes or steamed new potatoes.
Provided by David Tanis
Categories dinner, lunch, main course
Time 2h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Lay rabbit pieces on a baking sheet and season each piece generously with salt and pepper. (If you are using a pepper mill, adjust it for coarse grind.)
- Heat oven to 375 degrees. Put a deep, heavy-bottomed, oven-safe saucepan or Dutch oven over medium-high heat and add lard or oil.
- Put 1 cup flour on a wide plate. Dip seasoned rabbit pieces in flour and dust off excess. Gently set them in the hot oil in one layer without crowding; work in batches if necessary. Adjust heat to keep them from browning too quickly. Cook for about 3 to 4 minutes on each side until nicely browned.
- Remove browned rabbit from pan and set aside. Add diced onion to fat remaining in pan. Keep heat brisk and cook onions until softened and lightly browned, stirring occasionally, about 5 to 6 minutes. Season with salt and pepper.
- Sprinkle onions with 2 tablespoons flour and stir until well incorporated, then cook for a minute or so, until mixture starts to smell toasty. Add wine and 1 cup broth, whisking as the sauce thickens. Whisk in remaining broth and the whole-grain mustard and bring to a simmer. Taste for salt and adjust.
- Return browned rabbit pieces to the sauce. Add thyme and sage. Cover pot and bake for 45 minutes to 1 hour, until meat is fork tender. (Alternatively, simmer over low heat, covered, on the stove top, for about the same amount of time.)
- Using tongs, remove rabbit pieces from sauce, set aside, and keep warm. Put saucepan over medium heat and bring contents to a simmer. Whisk in crème fraîche, Dijon mustard and capers and simmer until somewhat thickened, about 5 minutes. Taste sauce and adjust.
- Transfer rabbit to a warmed serving bowl and ladle the sauce over. Sprinkle generously with chives and a little freshly ground pepper. Accompany with noodles if desired.
Nutrition Facts : @context http, Calories 882, UnsaturatedFat 22 grams, Carbohydrate 44 grams, Fat 38 grams, Fiber 5 grams, Protein 78 grams, SaturatedFat 10 grams, Sodium 1707 milligrams, Sugar 8 grams, TransFat 0 grams
BRAISED RABBIT LEGS, DIJON MUSTARD AND PANCETTA
Steps:
- 1. Lightly season the rabbit legs with salt. 2. Heat a large pot with a little oil and fry the legs until golden brown. 3. Set the legs aside and pour off the excess oil. 4. Cut the bacon / Pancetta into lardons 5mm thick. 5. Melt the butter in the pot and cook the onions and bacon with a pinch of salt for five minutes. 6. Add the white wine to the onions and cook rapidly to reduce the wine to a glaze. 7. Wash and slice the mushrooms and add them to the pot. 8. Add the rabbit legs to the pot and cover with the chicken stock. 9. Bring the stock to the boil and cook in a pre-heated oven at 200˚c for 1 ½ hours until the legs are tender. 10. Remove the legs from the pot and keep warm on plates. 11. Add the cream to the pot and boil rapidly for 5 minutes, adjust the seasoning with salt. 12. Whisk the parsley and mustard into the sauce and spoon it over the legs.
BRAISED RABBIT WITH GRAINY MUSTARD SAUCE
Categories Chicken Game Mustard Poultry Braise Christmas Dinner Lunch Rabbit Fall Winter Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Rinse rabbit pieces and remove any fat, then pat dry and divide into 3 batches. Mix together salt and pepper in a small bowl for seasoning rabbit.
- Put oven rack in middle position and preheat oven to 350°F.
- Heat a dry 12-inch heavy skillet over moderately high heat until hot. Season first batch of rabbit, then add 3 tablespoons oil to skillet and brown rabbit on all sides, about 5 minutes total. Transfer browned rabbit to a flameproof roasting pan just large enough to hold all 3 batches in 1 layer. Season and brown remaining 2 batches of rabbit in same manner, transferring to roasting pan and adding more oil to skillet between batches if necessary. Reserve skillet.
- Add broth to roasting pan, then cover pan tightly with foil and braise rabbit in oven 15 minutes.
- While rabbit is braising, pour off any fat from skillet, then add onions, garlic, thyme, and 3 tablespoons butter and cook over moderately low heat, stirring and scraping up any brown bits, until onions are softened, about 5 minutes. Add wine and boil until liquid is reduced by half, about 10 minutes.
- Pour mixture over rabbit and continue to braise, covered tightly, until rabbit is tender when pierced with a fork, 45 minutes to 1 hour more. Transfer rabbit to an ovenproof serving dish and keep warm, covered loosely with foil, in turned-off oven.
- Straddle roasting pan over 2 burners and boil braising liquid until reduced to about 3 1/4 cups, about 10 minutes. Transfer 1/2 cup reduced liquid to a bowl and whisk in mustards. Add mustard mixture to reduced liquid in pan, whisking to incorporate. Dissolve cornstarch in water and whisk into sauce, then simmer, whisking, 2 minutes. Add remaining 3 tablespoons butter to sauce and swirl pan until incorporated. Season sauce with salt and pepper and pour over rabbit.
- *Available at butcher shops, specialty foods shops, and some supermarkets (may require special order).
More about "white wine braised rabbit with mustard recipes"
RECIPE FOR TASTY ITALIAN-STYLE BRAISED RABBIT
From thespruceeats.com
4.2/5 (19)Total Time 1 hr 45 minsCategory EntreeCalories 783 per serving
BRAISED RABBIT WITH MUSTARD (LAPIN A LA MOUTARDE) RECIPE ...
From sbs.com.au
3.4/5 (94)Servings 4Cuisine FrenchCategory Main
RABBIT IN MUSTARD SAUCE - FRENCH COOKING ACADEMY
From thefrenchcookingacademy.com
Cuisine French CuisineCategory Meat DishesServings 4Estimated Reading Time 3 mins
DIJON MUSTARD & WHITE WINE BRAISED RABBIT - FOOD …
From foodrepublic.com
Servings 4-6Estimated Reading Time 2 mins
10 BEST WHITE WINE GARLIC RABBIT RECIPES | YUMMLY
From yummly.com
CREAMY RABBIT WITH MUSHROOM AND WHITE WINE | …
From dairyfarmersofcanada.ca
RABBIT WITH MUSTARD SAUCE BY ALAIN DUCASSE
From allmychefs.com
[RECIPE] BRAISED RABBIT IN WHITE WINE SAUCE
From dominicancooking.com
5/5 (1)Total Time 6 hrsCategory Dinner, LunchCalories 579 per serving
- Cover with onions, bell pepper, thyme. Add the wine. Close with the lid and marinate overnight in the refrigerator.
- Heat the oil in a heavy-bottom pot. Add the rabbit and brown (careful with splatters!). Cover with a lid. As the liquid evaporates, stir frequently, adding water by the tablespoon.
BRAISED RABBIT WITH MUSTARD AND SUMMER SAVORY RECIPE ...
From foodandwine.com
Servings 12Total Time 2 hrs
- Cut each rabbit into 6 pieces: 2 hind legs, 2 front legs, 1 neck and 1 loin with flaps attached. Season the rabbit with salt and pepper. Press 2 savory sprigs and 2 thyme sprigs on the underside of each loin and fold the flaps over them; secure with toothpicks. Spread the mustard all over the pieces of rabbit.
- In a very large enameled cast-iron casserole, melt 2 tablespoons of the butter in 2 tablespoons of the olive oil. Add 4 of the rabbit pieces and cook over moderately high heat until browned on the bottom, about 2 minutes. Turn the pieces and cook over moderate heat until browned, about 3 minutes. Transfer to a large bowl. Repeat in 2 batches with the rest of the rabbit pieces, adding the remaining 1 tablespoon each of butter and olive oil to the casserole for the last batch.
- Add the garlic, shallots and onion to the casserole and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes. Add half of the wine and boil over moderately high heat, scraping up any bits stuck to the bottom of the casserole, until reduced by half, about 4 minutes. Repeat with the remaining wine. Add the tomatoes, stock and the remaining 2 savory sprigs. Nestle the rabbit pieces in the casserole and bring to a simmer. Cover and cook over low heat, turning the rabbit pieces a few times, until the meat is tender, about 1 hour.
- Transfer the rabbit pieces to a bowl. Boil the cooking liquid over high heat until reduced to 5 cups, about 15 minutes. Discard the savory sprigs. Add the heavy cream and boil until thickened, about 5 minutes. Season the sauce with salt and pepper. Return the rabbit to the casserole and simmer for a few minutes to heat through, then serve.
BRAISED RABBIT WITH MUSTARD AND FENNEL RECIPE - FOOD & WINE
From foodandwine.com
Servings 4Total Time 1 hr 35 mins
- In a bowl, blend the Dijon mustard and mustard seeds. Season the rabbit parts with salt and pepper. Spread the mustard all over the rabbit pieces. Cover and refrigerate overnight.
- Preheat the oven to 325°. In a large nonstick skillet, heat the oil. Add the rabbit pieces and cook over moderate heat until richly browned, about 2 minutes per side; turn the pieces carefully to keep as much mustard crust on the rabbit as possible. Transfer the rabbit to a plate.
- Add the onion, fennel, thyme, rosemary and sage to the skillet. Cover and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the wine and cook, scraping up the browned bits from the bottom of the pan. Add the stock and bring to a boil. Nestle the rabbit pieces in the vegetables.
- Cover the skillet and braise the rabbit in the upper third of the oven for about 50 minutes, until is tender. Uncover and braise for 10 minutes longer, until the rabbit pieces are glazed.
BRAISED RABBIT IN CREAM SAUCE | RICARDO
From ricardocuisine.com
5/5 (14)Category Main DishesServings 4Total Time 2 hrs
- Preheat the oven to 180 °C (350 °F). Place the rabbit in a Dutch oven. Add the onion, wine, broth, salt, pepper and thyme. Cover and bake for about two hours.
- Dissolve the cornstarch in the cream. Add the mustards. Stir in the reserved broth and cook while stirring, until the sauce thickens.
BRAISED RABBIT WITH TARRAGON, MUSTARD AND CREAM RECIPE ...
From deliciousmagazine.co.uk
5/5 (2)Category Alternative Christmas Roast RecipesCuisine British RecipesCalories 449 per serving
- Season the rabbit pieces, then dust lightly with flour, knocking off and reserving the excess. Heat the oil and half the butter in a flameproof casserole or a large, deep frying pan over a medium heat until the butter is foaming. In batches, add the rabbit pieces and brown on both sides, then lift out onto a plate. Pour away the excess fat, then add the vinegar and scrape the pan with a spatula to release all the caramelised bits. Pour this over the rabbit, then wipe the pan clean with kitchen paper.
- Add the remaining butter to the pan and, when it has melted, add the garlic and fry gently for 1 minute. Stir in the reserved flour, then gradually stir in the white wine and rabbit or chicken stock.
- Return the rabbit pieces to the pan, cover tightly and simmer very gently until tender: wild rabbit will take about 1-1¼ hours; farmed rabbit about 45 minutes. Preheat the oven to 120°C/fan100°C/gas ½.
- Lift the rabbit out onto a warmed serving dish with a slotted spoon, cover with foil and keep warm in the oven. Increase the heat under the pan on the stove and bubble for a few minutes until the liquid is slightly reduced and well flavoured. Stir in the mustard and cream, then simmer a little longer until the sauce has slightly thickened once more – it should lightly coat the back of a spoon. Taste, season and stir in the tarragon. To serve, pour the sauce over the rabbit on the serving dish. Sprinkle with the extra tarragon sprigs, then serve with buttery mashed potato.
BRAISED RABBIT WITH TARRAGON MUSTARD SAUCE RECIPE ...
From deliciousmagazine.co.uk
5/5 (2)Total Time 1 hr 15 minsCategory Casserole RecipesCalories 464 per serving
- Mix the 25g flour and mustard powder on a plate, then use to dust the rabbit pieces, reserving whatever’s left on the plate. Heat 2 tbsp of the oil in a flameproof casserole or large, deep frying pan, add the rabbit and brown the pieces on both sides. Lift them onto a plate and wipe the pan clean.
- Add the rest of the oil and the whole shallots to the pan and toss them around for 5-6 minutes until nicely browned all over. Set them aside with the rabbit.
- Add the 50g butter to the pan and, when it has melted, add the chopped shallots and fry gently until soft but not brown. Add the vinegar and leave it to sizzle until it has almost evaporated. Add the wine and simmer rapidly until reduced by half. Add the stock and bring to the boil. Return the rabbit to the pan, cover and simmer for 15 minutes. Add the whole shallots, then simmer, covered, for 30 minutes more or until the rabbit is tender.
- Lift the rabbit and shallots onto a warm serving dish, cover and keep warm in a low oven. Increase the heat under the pan and simmer the sauce rapidly for 2-3 minutes until slightly reduced. Mix the remaining 2 tsp flour and 2 tsp butter into a paste, then whisk in a little at a time until the sauce has thickened a little. Stir in the mustards, crème fraîche/soured cream and tarragon, then taste and season. Pour the sauce over the rabbit, sprinkle with the tarragon, then serve.
BRAISED RABBIT WITH MUSTARD AND FENNEL RECIPE AND WINE PAIRING
From winemag.com
Estimated Reading Time 3 mins
DIJON MUSTARD & WHITE WINE BRAISED RABBIT RECIPE | YUMMLY ...
From pinterest.com
4.6/5 (5)Estimated Reading Time 6 minsServings 5Total Time 10 mins
RABBIT STEW BRAISED IN WHITE WINE WITH MUSHROOMS AND ...
From philosokitchen.com
Estimated Reading Time 6 mins
BRAISED RABBIT IN MUSTARD SAUCE - ALL INFORMATION ABOUT ...
From therecipes.info
A PERFECT PAIRING: RAYMOND BLANC'S CHICKEN BRAISED WITH ...
From decanter.com
BRAISED RABBIT WITH MUSTARD SAUCE | CANADIAN LIVING
From canadianliving.com
RABBIT WITH MUSTARD SAUCE RECIPES
From tfrecipes.com
WHITE WINE-BRAISED RABBIT WITH MUSTARD RECIPE | RECIPE ...
From pinterest.ca
RABBIT IN MUSTARD SAUCE RECIPE — EATWELL101
From eatwell101.com
RABBIT BRAISED IN RED WINE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
WHITE WINE BRAISED RABBIT WITH MUSTARD- TFRECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love