LE LAPIN A LA MOUTARDE D'IRENE (RABBIT STEW WITH MUSTARD)
Provided by Bryan Miller And Pierre Franey
Categories project, soups and stews, appetizer, side dish
Time 3h15m
Yield Four to six servings
Number Of Ingredients 10
Steps:
- Cut the rabbit into 12 serving pieces. Place the pieces in a mixing bowl. Add the mustard and coat all the pieces well. Cover with plastic wrap. Place in the refrigerator and marinate for two to three hours, or more.
- When ready to cook, heat the oil in a nonstick skillet. Add the rabbit pieces and the onions. Brown for about 10 minutes, stirring and turning the pieces.
- Place the bacon slices in the bottom of a heavy skillet and cook over medium heat. Add the rabbit, onions, thyme, bay leaf and wine. Bring to a boil. Cover and simmer about 40 minutes, or until done. Remove cover and continue cooking for five minutes. Add the cream and cook for one minute. Add salt and pepper if necessary. Remove bay leaf and serve.
Nutrition Facts : @context http, Calories 513, UnsaturatedFat 15 grams, Carbohydrate 17 grams, Fat 27 grams, Fiber 4 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 969 milligrams, Sugar 7 grams, TransFat 0 grams
RABBIT WITH MUSTARD SAUCE
I found a recipe on the net to use our last rabbit in the freezer-we both agreed it was amazing. The ORIGINAL recipe on Group Recipes had no garlic, sage or thyme and used 4 tablespoons of oil. I used well flavoured home made chicken stock, so didn't need any additional seasoning at the end. Rabbit is super healthy and the 200g of meat we each ate would be the equivalent of a skinless chicken breast of the same size (no matter what the Food nutritional data seems to think!) I jointed an 800g rabbit myself and reckon it was around 500g of joints in 6 pieces.
Provided by JustJanS
Categories Rabbit
Time 1h25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 Tbsp olive oil in a large, deep skillet or Dutch oven.
- Sprinkle salt and pepper over the rabbit pieces.
- Brown rabbit pieces on all sides. Add additional oil if necessary (I had more than enough for our small rabbit); transfer to a plate when done.
- Add the onion, garlic and herbs to the remaining olive oil in the skillet and cook over medium heat until softened. Add wine and broth.
- Bring to a boil, and return rabbit to the pot. Cover and simmer for 1 hour .
- Remove rabbit to a plate.
- Boil sauce until it is reduced by about half. Whisk in mustard; season to taste.
- Return the rabbit to the sauce for a few minutes to reheat it.
Nutrition Facts : Calories 636, Fat 23.1, SaturatedFat 5.6, Cholesterol 142.5, Sodium 1213.2, Carbohydrate 15.2, Fiber 2.3, Sugar 5.6, Protein 57.1
LAPIN A LA COCOTTE - FRENCH RABBIT STEW
Rabbit is truly delicious and very lean - yet rich-tasting. This is a delicious preparation with bacon and red wine and tastes best with mashed potatoes or buttery egg noodles. It doesn't take long to prepare, but long slow cooking does make it even better.
Provided by EdsGirlAngie
Categories Rabbit
Time 1h20m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet or medium-sized Dutch oven, cook bacon until done; remove bacon with a slotted spoon and reserve for another use (for a salad, etc).
- In the bacon drippings, cook the onion and garlic until transparent. A.
- dd the rabbit pieces and saute over medium heat until rabbit is golden.
- Sprinkle on the flour and continue to brown rabbit for another 5 minutes or so, then add the beef broth, red wine, thyme, parsley and bay leaves.
- Cover and simmer over low heat for about an hour, adding more broth if necessary. Salt and pepper to taste (with the bacon drippings, not much salt is needed). Serve with mashed potatoes or buttered egg noodles.
Nutrition Facts : Calories 1059, Fat 47.5, SaturatedFat 14.6, Cholesterol 346.7, Sodium 809.4, Carbohydrate 23.7, Fiber 2.4, Sugar 5.4, Protein 121.3
LAPIN A LA MOUTARDE (MUSTARD RABBIT)
Provided by Moira Hodgson
Categories dinner, main course
Time 50m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- Wipe the rabbit pieces with paper towels and coat with a mixture of the mustard butter and oil. Preheat oven to 400 degrees.
- Arrange in a greased casserole and pour in the white wine. Cook, covered, for 45 minutes, basting frequently. Season with salt and pepper and remove from casserole.
- Pour in the cream and over low heat on top of the stove scrape up the cooking juices. Correct seasonings. Return the rabbit to the pan and coat thoroughly with sauce. Serve in a heated casserole dish, sprinkled with parsley.
Nutrition Facts : @context http, Calories 880, UnsaturatedFat 22 grams, Carbohydrate 5 grams, Fat 53 grams, Fiber 1 gram, Protein 81 grams, SaturatedFat 24 grams, Sodium 1237 milligrams, Sugar 2 grams, TransFat 0 grams
More about "le lapin a la moutarde direne rabbit stew with mustard food"
BRAISED RABBIT WITH MUSTARD (LAPIN A LA MOUTARDE) - FOOD
From sbs.com.au
3.4/5 (94)Servings 4Cuisine FrenchCategory Main
BEST LAPIN A LA MOUTARDE RECIPE - HOW TO MAKE RABBIT COOKED …
From food52.com
Cuisine FrenchCategory EntreeServings 4-6
LAPIN À LA MOUTARDE - CLOSES AT 7
From closesat7.com
RABBIT WITH MUSTARD (LAPIN A LA MOUTARDE) RECIPE : SBS FOOD
From sbs.com.au
LAPIN à LA MOUTARDE - RABBIT IN MUSTARD SAUCE - LUTHER HOMESTEAD
From lutherhomestead.com
LAPIN A LA MOUTARDE (RABBIT IN MUSTARD SAUCE) - FUR AFFINITY
From furaffinity.net
RICK STEIN'S FRENCH RABBIT STEW RECIPE - BBC FOOD
From bbc.co.uk
RABBIT SOUS-VIDE WITH MUSTARD SAUCE (LAPIN à LA DIJONNAISE)
From stefangourmet.com
LAPIN à LA MOUTARDE ET ESTRAGON - LES CERCLES DE FERMIèRES DU …
From cfq.qc.ca
LAPIN RôTI à LA MOUTARDE FROM THE COUNTRY COOKING OF FRANCE BY …
From app.ckbk.com
WHAT TO EAT IN FRANCE: LAPIN AU MIEL ET à LA MOUTARDE
From theramblingepicure.com
RECIPE LAPIN LA MOUTARDE - THE CATERER
From thecaterer.com
LAPIN à LA MOUTARDE (RABBIT WITH MUSTARD, BREADED AND GRILLED)
From artofeating.com
LAPIN A LA MOUTARDE - OOH LA LOIRE
From oohlaloire.com
LAPIN à LA MOUTARDE | RICARDO | RECIPE | RECIPES, FOOD INSPIRATION ...
From pinterest.ca
WHAT TO DRINK WITH A MUSTARD BUNNY? - FOOD & WINE
From lesgrappes.com
RABBIT IN MUSTARD SAUCE – LAPIN à LA MOUTARDE - A PLATE OF GOOD …
From aplateofgoodfood.com
LAPIN à LA MOUTARDE | MORDU - RADIO-CANADA
From ici.radio-canada.ca
LE LAPIN A LA MOUTARDE D'IRENE (RABBIT STEW WITH MUSTARD)
From diningandcooking.com
LAPIN A LA MOUTARDE (RABBIT WITH MUSTARD) | NORTH CAROLINA …
From nchuntandfish.com
LAPIN à LA MOUTARDE, A SUPERB DISH TO PREPARE - CULINARY TALKS
From culinarytalks.com
RABBIT STEW WITH DIJON MUSTARD (LAPIN à LA MOUTARDE ... - EAT YOUR …
From eatyourbooks.com
LE FILET DE LAPIN A LA MOUTARDE RECIPE - COOKEATSHARE
From cookeatshare.com
BRAISED RABBIT WITH MUSTARD – LAPIN A LA MOUTARDE - COOKING …
From melangery.com
NAMI-NAMI: A FOOD BLOG: BRAISED RABBIT WITH MUSTARD (LAPIN à LA …
From nami-nami.blogspot.com
LE FILET DE LAPIN A LA MOUTARDE RECIPE
From recipeland.com
LAPIN à LA MOUTARDE (RABBIT COOKED WITH DIJON MUSTARD)
From stolenharvest.com
"LAPIN A LA MOUTARDE" / RABBIT IN MUSTARD SAUCE || HER CAMP KITCHEN
From youtube.com
LAPIN à LA MOUTARDE - RABBIT LEGS WITH MUSTARD SAUCE. : FOOD
From reddit.com
LAPIN à LA MOUTARDE - MEATSMITH
From meatsmith.com.au
LAPIN à LA MOUTARDE - LA PETIT NOISETTE
From lapetitnoisette.com
BEST RABBIT RECIPE, EVER. LAPIN A LA MUTARDE. #SRP - YOUTUBE
From youtube.com
LE LAPIN A LA MOUTARDE DIRENE RABBIT STEW WITH MUSTARD FOOD
From wikifoodhub.com
RABBIT WITH MUSTARD (LAPIN A LA MOUTARDE) | SAVEUR
From saveur.com
LAPIN à LA MOUTARDE A CLASSIC FRENCH RECIPE - PERFECTLY …
From perfectlyprovence.co
LAPIN à LA MOUTARDE – THE NOSEY CHEF
From noseychef.com
BRAISED HONEY MUSTARD RABBIT OR LAPIN AU MIEL ET à LA MOUTARD
From spiciefoodie.com
RABBIT COOKED WITH DIJON MUSTARD (LAPIN à LA MOUTARDE)
From saveur.com
RABBIT COOKED SEVERAL WAYS - LA MOUTARDERIE EDMOND FALLOT
From fallot.com
LAPIN A LA MOUTARDE (DIJON RABBIT) - JOYCE FARMS
From joyce-farms.com
ROAST RABBIT WITH MUSTARD (LAPIN RôTI à LA MOUTARDE) - LAVARENNE
From lavarenne.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love