Recipe: Rabbit with Mustard

Name: Lapin à la moutarde
Prep time: 25 min
Cook time: 140 min
Total time: 225 min
Yield: 6 portions
Ingredients: un bon Lapin a la Moutarde cela reste toujours très bon.Juste un peu d'histoireil existe 2 variétés principales de moutardes La Moutarde Noire.(à graines grenat) et La Moutarde Blanche(a graines légèrement orangées).Juste aussi pour la signaler a un animateur célèbre qui a raconté n'importe quoi sur la création de la Moutarde(sourires).Le mot Moutarde est un nom dérivé du nom Moût ce qui veut dire je cite "Grains de Sénevé broyés avec du moût de vin".Elle est d'usage très ancien, Les Latins puis les Gaulois l'adoraient.Ensuite au Moyen âge on en mangeait pratiquement a tous les repas.Mais il a fallut attendre le XVIIIéme siècle avant que le bourguignon Naigeon créé notre moutarde de Dijon il la prépara en remplaçant le délayage au vinaigre de vin par celui préparé avec du verjus,en même temps fut créé La Moutarde de Bordeaux ou le moût remplaça le verjus.Voici la mienne.Au 19eme siècle ce plat s'appelait le lapin à la Dijonnaise, cette recette pouvait être préparée (je cite) :"Avec soit un jeune lapin de toit ou un lapin de garenne.Alors l'on dépouillait juste les lapins ,puis on tartinait leurs intérieurs de moutarde blanche de Dijon et on les faisait rôtir au four. on les retirait une fois cuits et on les coupait sur table."Cette recette avec le temps à évoluée, celle que je vous présente est donc un peu différente. il y a beaucoup de variations possibles à l'élaboration de ce plat convivial et délicieux.Lapin à la moutarde pour 6 personnes :1 beau lapin de 1,5 kg environ coupé en 8150 g de moutarde de Meaux d'origine15 cl de vin blanc sec(muscadet ou autre)1 trait de bon vinaigre blanc20 cl de fond de veau(préparé)15 cl de crème liquide 30%thym citron et 2 feuilles de laurierbeurre et huile(pas obligatoire)sel et poivre du moulin.

By chef patrick ★ ★ ★ ★ ★ 4.9/5 (25 reviews) Meat

Prep 25 min

Cook 140 min

Rest 1h

Total 3h45

Servings 6 serv.

It is often said that rabbit-based dishes are not popular in restaurants and yet when tasting a good Rabbit with Mustard it always remains very good.

Ingredients for 6 servings

a good Rabbit with Mustard it always remains very good.

Just a bit of history

there are 2 main varieties of mustards Black Mustard (with pomegranate seeds) and White Mustard (with slightly orange seeds).
Just also to point it out to a famous TV host who talked nonsense about the creation of Mustard (smiles).
The word Mustard is a name derived from the name Must which means I quote "Mustard seed grains crushed with wine must".
It is of very ancient use, The Latins then the Gauls loved it.
Then in the Middle Ages it was eaten at practically every meal.
But we had to wait until the 18th century before the Burgundian Naigeon created our Dijon mustard he prepared it by replacing the dilution with wine vinegar with that prepared with verjuice.
at the same time Bordeaux Mustard was created where the must replaced the verjuice.

Here is mine.

In the 19th century this dish was called Rabbit Dijonnaise, this recipe could be prepared (I quote):
"With either a young roof rabbit or a wild rabbit.
Then the rabbits were just skinned, then their insides were spread with white Dijon mustard and roasted in the oven. they were removed once cooked and cut on the table."
This recipe has evolved over time, the one I present to you is therefore a bit different

Step-by-step directions

1- 1 hour before preparation:
Place your rabbit pieces on your work surface

2- Salt (lightly) pepper with freshly ground pepper, then with a brush generously coat each piece with mustard then place them in a dish or baking sheet and put everything in the refrigerator.

3- Once the hour has passed, turn on the oven to 210°(th 7).

4- When the oven reaches temperature place your baking sheet with your rabbit pieces in the middle of the oven.

5- After 15 minutes, add around it the thyme, bay leaf, your white wine, your splash of vinegar and your veal stock and let cook covered for 35 minutes while monitoring (if there was not enough liquid at the end add one or two tablespoons of water).

6- Remove your baking sheet and carefully arrange your rabbit pieces on a nice deep dish (decant) which you will keep warm in your turned-off open oven.

7- Pour the contents of your cooking dish into a saucepan over heat and add your cream. let it reduce a little while stirring with a whisk, then off the heat add two large tablespoons of Meaux mustard, test the seasoning then pass the sauce through a fine strainer over your rabbit pieces.
I really love this dish served with tagliatelle just tossed in butter but it is also excellent with pilaf rice or cream braised carrots one can also do the original with a pan of fruit apples for example.
Of all the methods to prepare this dish, I prefer this one because it

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