Lapin Moutarde

(Rabbit in Mustard)

Ingredients
1 rabbit
2 tbs plain flour, with salt & pepper to taste
1 tbs oil
2 tbs butter
2 onions, cut into 8ths
3 rashers bacon, roughly chopped


½ cup water (or white wine)
1 chicken stock cube
1 tsp prepared mustard (or ½ tsp dry mustard)
½ tsp mixed herbs
¼ tsp sage (or 1 tsp fresh sage)
½ cup cream (or milk)
1 tsp chopped parsley

Method

  1. Preheat the oven to 150oC.
  2. Joint the rabbit into 8 pieces using a heavy knife or poultry shears: 2 x front legs, 2 x back legs, 2 x shoulders & ribs (split along the spine) and 2 x saddle.
  3. Toss the rabbit in the seasoned flour until lightly coated.
  4. Heat the oil and butter together in a pan until foaming, then add the onion. When it is just cooked, slide the onion into a casserole dish or slow cooker.
  5. Add the rabbit and the bacon to the oil, and brown. When cooked, place the rabbit and bacon on the onion.
  6. Combine the water, stock cube, mustard and herbs with the pan juices and pour over the rabbit.
  7. Bake for 1½ to 2 hrs, until the rabbit is tender.
  8. Stir in the cream and parsley, then serve with mashed potato and vegetables.

This dish is also well suited to being cooked in a slow cooker, from Step 5.

Serves 4
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