Lapin Au Moutarde ( Mustard Rabbit Recipe)


 Hi everyone,
I created a delicious meal for my family this weekend and I wanted to share it with you. It was my first time cooking with hard cider, I forgot to pick up dry wine when I was shopping and decided to improvise. The result was a scrumptious crowd pleaser! 

Cook time: 1hr 45 mins

Ingredients:
4 tbsp Butter
Salt
Fresh ground black pepper
1/2 cup Dijon Mustard (Amora $16 or Grey Poupon $4)
Rabbit or Chicken
2 cups Romilly Extra Dry Cider $13.99
Thyme
1 large onion
1/2 cup Half & Half (Creme Fraiche)
1 large lime

Directions:

Cut rabbit/chicken into serving size and wash with lime water. Rinse & drain.

Smear meat generously with mustard ( the meat should be completely covered with a thick paste of mustard so you do not see the meat under it) and season with salt & pepper. (Optional allow to marinate, if you are extra time, cover and bake for 20 minute at 350 degrees before pan searing)
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Melt butter in non stick pan and search meat until brown. Remove from pan and place on platter.

Add butter + chopped onion, cook thoroughly (5-8 minutes)

Add meat to onions and pour cider until the meat is submerged. Add thyme, dry or fresh. Lower heat to simmer and cover pot.

 

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Cook thoroughly, turning ocassionally (roughly 35-45 minutes)

Add half & half the last 10 minutes.

Serve with oven roasted potatoes, pasta, etc. This recipe leave you with a lot of sauce so it’s best served with dry and bland sides. I am partial to oven roasted potatoes. 

Photo on the right is the recipe with chicken thigh, the photo in the featured image is the recipe with rabbit. I chilled some of the sauce to be able to decorate with plate with. 

Happy eating!
Stay safe,
Avi Y.R.

 

 

Categories: Recipes, UncategorizedTags: , , , , , , , , , ,

5 comments

  1. Sounds and looks yummy ,I hope you guys enjoy😋

    Like

  2. Sounds really GOOD!👍

    Like

  3. That looks delicious!! I don’t use wine but that seems like a great improvisation!!!

    Like

  4. That looks delicious!

    Like

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