Le Lapin A La Moutarde D'irene (Rabbit Stew With Mustard)
- Total Time
- 1 hour 15 minutes, plus marination time
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:Four to six servings
- 1rabbit, 2½ pounds
- 5tablespoons Dijon-style mustard
- 2tablespoons vegetable oil
- 12small white onions, peeled
- 4slices bacon
- 4sprigs fresh thyme, or 1 teaspoon dried
- 1bay leaf
- 1cup dry white wine
- 4tablespoons heavy cream or creme fraiche
- Salt and freshly ground pepper to taste, if necessary
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
510 calories; 27 grams fat; 8 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 16 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 43 grams protein; 973 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Cut the rabbit into 12 serving pieces. Place the pieces in a mixing bowl. Add the mustard and coat all the pieces well. Cover with plastic wrap. Place in the refrigerator and marinate for two to three hours, or more.
- Step 2
When ready to cook, heat the oil in a nonstick skillet. Add the rabbit pieces and the onions. Brown for about 10 minutes, stirring and turning the pieces.
- Step 3
Place the bacon slices in the bottom of a heavy skillet and cook over medium heat. Add the rabbit, onions, thyme, bay leaf and wine. Bring to a boil. Cover and simmer about 40 minutes, or until done. Remove cover and continue cooking for five minutes. Add the cream and cook for one minute. Add salt and pepper if necessary. Remove bay leaf and serve.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
There aren’t any notes yet. Be the first to leave one.
There aren’t any notes yet. Be the first to leave one.
Private notes are only visible to you.
Advertisement
