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Lapinalasauce Moutarde

French.Palate's picture
Lapinalasauce Moutarde is a french marinated and cooked rabbit recipe. Herbed and cooked with cream and butter, this exotic dish is essentially a game dish.
Ingredients
  Rabbit 4 Pound, cleaned and cut into serving pieces (2 Kilogram Piece)
  Butter 2 Ounce (50 Grams)
  Dried thyme 1⁄2 Teaspoon
  Dried rosemary 1⁄2 Teaspoon
  French mustard 1 Tablespoon
  Cornflour 1 Tablespoon, blended with 2 tablespoons single cream
  Single cream 2 Tablespoon
  Dry white wine 10 Fluid Ounce (300 Milliliters)
  Olive oil 4 Fluid Ounce (125 Milliliters)
  Garlic 2 Clove (10 gm), crushed
  Onion 1 Medium, thinly sliced
  Carrot 1 Medium, thinly sliced
  Salt To Taste
  Pepper To Taste
Directions

To prepare the marinade, mix all the ingredients in a large, shallow bowl.
Add the rabbit pieces and marinate them at room temperature for 6 hours, basting occasionally.
Remove the rabbit from the marinade and dry on kitchen towels.
Reserve the marinade.
Melt the butter in a large, deep frying-pan.
Add the rabbit pieces and fry until they are evenly browned.
Pour in the marinade and bring to the boil.
Stir in seasoning, cover and simmer for 1 to \ hours, or until the pieces are cooked through and tender.
Remove the pan from the heat and transfer the rabbit to a warmed serving dish.
Keep warm while you make the sauce.
Strain the cooking liquids into a small saucepan, pressing down on the vegetables with the back of a wooden spoon.
Bring to the boil, then stir in the herbs.
Reduce the heat to low and stir in the cream, a little at a time, then the mustard and cornflour (cornstarch} mixture.
Gently warm the sauce, stirring constantly, until it is hot but not boiling, and is thick.
Pour the sauce into a warmed sauceboat and serve at once, with the rabbit.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish

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