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Creamy Whole Grain Mustard Lapin with Mushrooms - Image 1

Creamy Whole Grain Mustard Lapin with Mushrooms

French cuisine
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Creamy Whole Grain Mustard Lapin with Mushrooms

  1. Other Meat Dishes

Prep: 30 min • Cook: 180 min. Tender rabbit pieces simmered in a velvety sauce made with whole-grain mustard, rich heavy cream, and earthy mushrooms. The dish offers a delightful texture contrast and deeper flavor, embodying classic French country cooking.

Preparation time
30 min
Cooking time
3 hrs
Total time
3 hrs 30 min
Servings
8
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

  • 3lb rabbit(cut into 8-10 pieces)
  • 4 tbsp whole grain mustard
  • 8 3/7 fl oz heavy cream
  • 9oz mushrooms(cremini or button, quartered)
  • 3 pcs shallots(finely chopped)
  • 2 fl oz brandy
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 8 3/7 fl oz chicken broth
  • 3 pcs fresh thyme sprigs
  • 1 pc bay leaf
  • salt(to taste)
  • black pepper(freshly ground, to taste)
  • 2 tbsp fresh parsley(chopped, for garnish)

Instructions

Preparation

  1. Pat the rabbit pieces dry with paper towels and season generously with salt and freshly ground black pepper.
  2. In a large heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium-high heat.

Cooking the Rabbit

  1. Brown the rabbit pieces in batches on all sides until golden brown. Remove the rabbit and set aside.
  2. Add the chopped shallots to the pot and sauté until softened, about 3-4 minutes. Stir in the mushrooms and cook until they release their liquid and begin to brown, about 5-7 minutes.
  3. Deglaze the pot with brandy, scraping up any browned bits from the bottom. Allow the brandy to reduce by half, about 2-3 minutes.
  4. Return the rabbit to the pot. Add the chicken broth, whole grain mustard, thyme sprigs, and bay leaf. Stir well to combine.
  5. Bring the liquid to a gentle simmer, then reduce the heat to low, cover, and cook for 1.5 to 2 hours, or until the rabbit is very tender and nearly falling off the bone.
  6. Remove the rabbit from the pot and keep warm. Discard the thyme sprigs and bay leaf.
  7. Increase the heat to medium-high and reduce the sauce slightly, if desired. Stir in the heavy cream and cook for another 5-10 minutes, or until the sauce has thickened to your liking. Taste and adjust seasoning with salt and pepper.
  8. Return the rabbit to the sauce and gently warm through. Garnish with fresh chopped parsley before serving.

Nutrition

Servings
8
Serving size (imperial)
8.8 oz
NutrientPer servingPer 100 gTotal (8 servings)
Calories450 kcal180 kcal3,600 kcal
Protein35 g14 g280 g
Fat28 g11.2 g224 g
Carbs8 g3.2 g64 g

Tips

  • Ensure rabbit pieces are thoroughly dry before browning for a better sear and deeper flavor.
  • Browning rabbit in batches prevents overcrowding the pot, which can steam rather than sear the meat.
  • Serve this hearty dish with creamy mashed potatoes, polenta, or crusty bread to soak up the deliciou

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