Cooking · Life at Castello di Montegiove · Wine

Rabbit in Mustard

Lifeatcastellomontegiove. mustardrabbit

This winter we have had a visiting French winemaker Caroline staying with us. We all tried our best to speak French, the girls with more luck than Lorenzo and I, but we had lots of fun trying. Caroline’s favourite dish is Lapin à la moutarde, so that’s why this classic French country recipes has sneaked into my Italian kitchen.

Serves 4:

1 rabbit, cut into serving pieces

4 tablespoons butter

2 large shallots, chopped

1/2 cup white wine

1/2 cup water

1/2 cup grainy country mustard, like Dijon

Fresh thyme

1/2 cup heavy cream

4 tablespoons finely chopped parsley

Salt and pepper

 

Heat the butter over medium heat in a large sauté pan with a lid. Pat the rabbit pieces dry and brown them in the butter. Once the rabbit is browned, remove it to a bowl.

Add the shallots to the pan and brown them well.

Pour in the white wine and turn the heat to high. Add the mustard, thyme and water and bring to a boil. Season to taste.

Add the rabbit pieces, coat them with the sauce, turn the heat to low. Cover and simmer for 30 to 45 minutes. It might need more time, but should not need more than an hour total. When the meat is ready, remove it to a platter. 

Turn the heat up and boil the sauce down by half. Turn off the heat and add the cream and parsley. Stir the sauce to combine. Season to taste.

Return the rabbit to the pan. Coat with the sauce and serve at once.

Serve this dish with crusty bread, green beans and Castello di Montegiove RoSaTo.

 

Buon Appetito!

 

 

 

 

 

 

 

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