Luc: Our vacation to Ibiza, Spain inspired this recipe for Le Lapin à la Moutarde (Mustard Rabbit). Foodies will recognize it as an example of classic French bistro cuisine, just like Boeuf Bourguignon or Soupe à l’Oignon (Onion Soup), which I will cover in later food posts.
However, rabbit is a also classic Spanish dish, normally prepared in a stew with tomatoes, cloves, onions, thyme, tarragon and celery. The dish that I ate in Ibiza, Spain at La Moorea Restaurante was simply grilled on charcoal and served with potatoes. Too bad they didn’t rub it with spicy paprika before grilling. I found this version more refined in taste, tender and an easy recipe to prepare.
In my instructions, I suggest you debone the rabbit before cooking. For someone who has never done this before, deboning might be a little difficult and time-intensive. If you don’t feel up to it, just cut the rabbit in 4 pieces. It will be just as tasty. The drawback? You and your diners will have to deal with small bones.
Note from Alison: If you do decide to debone, please don’t use the bony carcass to scare the wits out of your significant other while said other is working on her laptop or otherwise distracted. The damn thing looks like something from Aliens, especially when accompanied by an evil “HHHHHCCCCHHH!”
Luc: LOL. Yes, that’s why I like to buy my rabbit with the head still attached. Quite spectacular.
Hope you enjoy this rabbit recipe. Would love to hear back from you.
And please share any variations or ideas to “improve upon perfection.”
Serves 4
Ingredients
- 1/2 cup dijon mustard
- 3 Tbsp herbes de Provence
- 2 Tbsp french shallots
- 1 1/2 cup chicken stock
- 1/2 cup dry white wine
- 1 Tbsp parsley
- 2 Tbsp mustard seed
- 1 Tbsp lemon juice
- 3 Tbsp olive oil
- Salt and pepper to taste
Instructions
- Fully debone the rabbit (lapin)
- Mix mustard and herbs of provence
- Generously brush the rabbit pieces with mustard mix
- Salt and pepper
- Heat olive oil and brown rabbit pieces, set aside
- Lower heat and brown shallots
- Add chicken stock and wine, bring to boil
- Scrape brown bits
- Reduce heat and simmer for 5 minutes
- Return rabbit to the pan, cover and cook for about 45 minutes to 1 hour (sometimes, I cook the rabbit up to 1 1/2 hour, until really tender)
- Remove rabbit and strain sauce
- Heat sauce and add parsley and mustard seed
- Bring to boil and simmer 5 minutes
- Add lemon juice; salt and pepper to taste
- Pour sauce over the rabbit pieces and serve with either bow spaghetti or Hot Paprika and Cinnamon French Fries.
