Best 3 Le Lapin A La Moutarde Direne Rabbit Stew With Mustard Recipes
Indulge in a culinary journey to the heart of French cuisine with our comprehensive guide to Le Lapin à la Moutarde de Dijon, a classic rabbit stew brimming with rich flavors and aromas. Discover the art of preparing this traditional dish, from selecting the perfect ingredients to mastering the delicate balance of flavors. Embark on a step-by-step adventure as we unveil the secrets behind this beloved recipe, ensuring a delectable and authentic rendition that will transport your taste buds to the charming countryside of France.
In addition to the classic recipe, we present a collection of enticing variations that cater to diverse preferences and dietary needs. Explore a lighter version featuring chicken as the main protein, perfect for those seeking a healthier alternative. For a vegetarian delight, embrace the vibrant flavors of a meatless rendition, showcasing the versatility of this timeless dish.
Prepare to be captivated by the symphony of flavors in our Le Lapin à la Moutarde de Dijon recipes. Each variation promises a unique culinary experience, whether you prefer the classic richness of rabbit, the leaner texture of chicken, or the meatless indulgence of vegetables. As you delve into these culinary creations, you'll discover the essence of French cuisine, where simplicity and elegance unite to create dishes that stand the test of time.
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
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
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
Tips:
- Choose the right cut of rabbit: For this stew, it's best to use a whole rabbit cut into pieces, or a combination of rabbit legs and thighs. Avoid using the saddle or loin, as these cuts are too lean and will become dry when stewed.
- Brown the rabbit before stewing: Browning the rabbit in a hot skillet or Dutch oven before adding the other ingredients will help to develop flavor and color.
- Use a good quality mustard: The mustard is a key ingredient in this stew, so it's important to use a good quality one. Look for a Dijon mustard with a sharp, tangy flavor.
- Don't overcook the rabbit: Rabbit is a delicate meat, so it's important to not overcook it. The stew is done when the rabbit is cooked through but still tender, about 45 minutes to 1 hour.
- Serve with creamy polenta or mashed potatoes: Creamy polenta or mashed potatoes are the perfect side dishes for this stew. They will help to soak up the delicious sauce.
Conclusion:
Rabbit stew with mustard is a classic French dish that is easy to make and always a crowd-pleaser. The rabbit is stewed in a flavorful sauce made with mustard, white wine, and cream. The result is a tender and juicy stew that is perfect for a cold winter night. Serve it with creamy polenta or mashed potatoes for a complete meal.
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