LAPIN A LA MOUTARDE
1.25kg rabbit cut into serving pieces, 75ml oil, 15ml butter, 110ml wholegrain mustard, 672ml white wine, 225ml creme fraiche, salt to taste, 60ml fresh parsley, minced.
Oven: 180C/Gas 4
Serves: 6
Source: PKU
METHOD
Season rabbit. Brown rabbit in oil. Brush rabbit with mustard, keep 3T for sauce. Place in casserole in oven, bake 20 mins, pour wine over rabbit, cook 25 mins. Strain off sauce, keep meat warm. Reduce sauce by half, whisk in creme fraiche, mustard, & salt. Lower heat, cook 3/4 mins. Serve with sauce over rabbit or toss sauce with pasta, arrange rabbit on top, sprinkle with parsley.6 servings.