A good introduction to cooking gamey meats.

The rabbit in mustard sauce is a great dish to prepare when autumn is approaching and the weather is growing cooler. In France, this typical family dish is known as lapin a la moutarde. A great introduction to cooking gamey meat.

INGREDIENTS

• 1 kg rabbit (wild or farmed)

• 1 tsp salt for seasoning

• 2 tsp cracked black pepper

• 1 tbsp butter

• 1 tbsp peanut oil

  For the stock

• 1 carcass chicken bones

• 1 carcass rabbit bones

For the stock

• 1 litre (4 cups) water or a good quality ready-made chicken stock

• 100 g (3.5 oz) carrots

• 100 g (3.5 oz) celery

• 100 g (3.5 oz) leeks

• 1 onion

• 1 bouquet garni

• 3 cloves

For the sauce

• 1 tbsp plain flour

• 1 onion finely sliced

• 1 litre (4 cups) chicken stock

• 2 tbsp pure cream heavy or table cream

• 2 tbsp dijon mustard or any strong mustard

• 1 tbsp tarragon fresh finely sliced

For the garnish

• 250 g (8.8 oz) button mushrooms

• 40 g (1.4 oz) butter - 1/2 for the mushrooms and 1/2 for the onions

• 2 cups water

• 2 tbsp lemon juice (around half a lemon)

• 200 g (7 oz) pearl onions

• 2 tsp castor sugar

PROCEDURE

1. Chop the chicken carcass in small pieces and detail the rabbit in pieces. Keep the legs and meaty pieces for cooking and the bony parts for the stock.

2. To make the stock, peel and roughly chop the carrot, celery, and leek in a mirepoix. Cut the onion in two and insert the cloves into the back of each onion half. Make a bouquet garni. Using a stockpot, add the meat carcasses and cover them with water. Bring to the boil on high heat. When the water boils add all of the vegetables and the bouquet garni. Put the lid on and leave the stock to simmer for 45 minutes.

3. Which the stock is cooking prepare the garnish. Rim the mushrooms and put them in a saucepan barely covered in water. Add 20 grams (0.7 ounces) of butter, the juice of half a lemon and bring the mix to a boil. When the water boils, turn the heat to low and simmer the mushrooms for 5 or 6 minutes. Turn the heat off and leave the mushroom to sit in their juice. For the white glazed onions: peel the pearl onions and place them in a pan barely covered with water. Add 20 grams (0.7 ounces) of butter and 1 tablespoon of caster sugar. Turn the heat on low and let the onions cook until the water has evaporated. Then turn the heat off and keep the onions on the side to use later.

4. Finely slice an onion and have 2 tablespoons of flour at hand. Season the rabbit meat with salt and pepper, then in Dutch oven (or equivalent) pour 1 tablespoon of oil and 1 tablespoon of butter. Turn the heat on medium-low and when the butter and oil mix is foaming add the pieces of rabbit. Brown the rabbit on both sides and then place them on a tray. Add the onions and let them sweat for a few minutes before sprinkling with flour and cooking for a further 2 minutes. Now filter the stock using a sieve into a container and then pour it over the onions (as shown in the video). Bring to the boil and allow the sauce to reduce by a 1/4. When reduced, add 2 tablespoons of cream and reduce again by a 1\4.

5. Now add the pre-cooked rabbit pieces to the sauce and cover the pan with a lid. Let the meat cook on very low heat for 45 minutes to an hour maximum depending on the size of the rabbit pieces. Don’t let the rabbit cook for more than an hour otherwise, the meat will be too dry.

6. When the meat is cooked remove the rabbit from the pan and place on a tray temporally while you finish the sauce. Add 2 tablespoons of mustard to a pan and 1 tablespoon of finely sliced fresh tarragon. If the sauce is too brown or too thick, add some extra cream. Stir well with a whisk and then return the rabbit pieces back to the dish. Serve with tagliatelle, rice or boiled potatoes.