Lapin A La Dijonnaise
Serves: 6
Mckayla Mann
1 January 1970
Based on User reviews:
44
Spice
51
Sweetness
62
Sourness
36
mins
Prep time (avg)
3.4
Difficulty
Ingredients:
4 cups
Chicken Stock (unsalted)6 tbsps
Vegetable Oil2 tbsps
Unsalted Butter1
Salt2 tbsps
All-Purpose Flour450 g
Button Mushrooms1 tbsp
Mustard Seed4 tbsps
Dijon Mustard1 tbsp
Mustard Powder1 cup
CroutonDirections:
1
Place a rack in the lower third of the oven and preheat the oven to 350 degrees F
2
If you are using whole rabbits, place a rabbit flat on a cutting board
3
Separate the two back legs
4
Cut the 2 front legs from the shoulders
5
Cut the back loin into 3 pieces cut across the ribs, then the rack into 3 pieces
6
Cut each of the back legs in half
7
You should have 12 to 14 pieces
8
Repeat with the remaining rabbit
9
Bring the stock and wine to a boil in a large saucepan
10
Reduce the heat to medium-low and keep at a slow, steady simmer
11
Warm the olive oil and butter in a 7 quart cast iron low-sided braiser over medium-high heat
12
Season the rabbit with salt and pepper and dust with the flour
13
Add the rabbit and sear until golden brown on all sides, about 10 minutes
14
Add the onions and mushrooms and sweat, while stirring, for 5 to 7 minutes
15
Add the mustard seeds and the whole tarragon leaves, toss well and bake for 10 minutes
16
Pour in the hot stock/wine mixture, cover with a round of buttered parchment paper and bake for 30 minutes
17
Remove and discard the parchment paper and bake 10 minutes more
18
Meanwhile, whisk together 3 tablespoons of Dijon mustard, the mustard powder, and the remaining chopped tarragon leaves
19
Brush the rabbit with the mustard mixture and bake for 15 minutes
20
To check for doneness, using a small knife pierce the thickest part of the thigh
21
The meat should feel tender
22
Stir in the remaining 1 tablespoon of mustard and sprinkle the croutons and chives over
23
Serve