You have to know that rabbit is one of my favorite meats. It might be that is a typical dish from my hometown, or that, like chicken, it lends itself to be cooked in many different ways, or that it is very lean. I don’t really know. I just know that I like it.
So today a recipe with rabbit. If for any reason you don’t feel like eating rabbit, remember that, like pretty much any rabbit recipe, it can be cooked using chicken instead of rabbit.
It is a simple recipe, inspired by the Classic French recipe for lapin a la moutarde. I marinated the rabbit in mustard and then cooked it in a pan. Add white wine, water, lemon juice and salt and you get a delicious, creamy course perfect for everyday or for a special dinner.
- 1 rabbit cut in 6 pieces
- 1 cup mustard
- 1 cup wine
- 1 lemon
- Slather the rabbit with the mustard diluted with the juice of the lemon. Massage it all over the rabbit and into the folds of the meat. Place in a bowl or a dish and let marinate 2 hours and up to overnight.
- Warm up a pan and add a drizzle of oil. Sear the rabbit on all sides.
- When the rabbit is well seared, deglaze the pan with the wine and let it evaporate.
- Cook for about 1 hour adding water whenever the liquid in the pan evaporate too much (rabit should always be 1/4 to 1/2 submerged by liquid.
- Serve hot with a side of potatoes or salad.
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