My French Affair by Amanda Taylor-Ace

Author:Amanda Taylor-Ace [Amanda Taylor-Ace and Ann Rickard]
Language: eng
Format: epub
ISBN: 9781869797805
Publisher: Penguin Random House New Zealand
Published: 2012-01-15T00:00:00+00:00

Lapin à la moutarde

(Rabbit in mustard and cream sauce)

Serves 10–12, depending on how many rabbit morsels you have.

1 or 2 rabbits, cut into pieces

flour

lemon pepper

lardons (chunks of bacon)

olive oil

butter

1 or 2 onions, diced, or little whole onions

mushrooms

½ bottle white wine

salt and pepper

1 jar Dijon mustard

crème fraîche

Dry the rabbit pieces, flour lightly and season with lemon pepper. Fry in batches with some lardons, oil and butter till browned on all sides. Take out of pan and set aside.

Fry the onions and mushrooms and take out of pan. Add white wine, scraping up all the pieces in the pan, and allow to reduce to about half.

When the rabbit pieces are cool, smother them on all sides with heaps of Dijon mustard.

Put in an oven dish with reduced wine and bake in a low oven till tender (approximately 1½ hours). Add the mushrooms and onions to the dish after the first hour. When rabbit is tender, pour crème fraîche over the top and cook till thickened. You can add some more mustard to cream if you want to.

I served this with the Gratin de pomme de terre (opposite) as the children wanted to make the recipe, but I wouldn’t normally serve two cream dishes together. Usually I would serve maybe a potato mash with garlic or just plain boiled or baked potatoes and green beans.

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