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.