Des recettes de lapins français fantastiques (Fantastic french rabbit recipes)

Do you remember the rabbit man coming around selling rabbits door to door?  Well - those days are long past but rabbit is still a staple in French cuisine.

We've found some recipes for you to enjoy this week to celebrate the national day of France - Bastille Day.

lapin a la moutarde (Rabbit with mustard)

80 g butter, chopped
600 g eschalots, peeled, thinly sliced
2 garlic cloves, finely chopped
500 g speck or streaky bacon, rind removed, cut into 2 cm squares
24 Swiss brown mushrooms
750 ml (3 cups) chicken stock
1.25 litres dry white wine
450 g Dijon mustard
300 ml pouring cream
3 tbsp chopped lemon thyme leaves
½ cup plain flour
3 rabbits, each jointed into 6 pieces
100 ml vegetable oil
1½ tbsp cornflour
chervil and pan-fried green beans, to serve

Melt butter in a stockpot or large saucepan over medium heat and cook for 2 minutes or until starting to foam. Add eschalots and garlic, and cook, stirring, for 7 minutes or until eschalots are translucent.

Add speck and cook, stirring, for 3 minutes or until starting to colour. Add mushrooms and cook, stirring, for 4 minutes or until tender. Add stock and wine, and bring to the boil. Reduce heat to low, add mustard, cream and thyme, then remove from heat and set aside.

Place flour in a large bowl, season with salt and pepper, then add 3 rabbit pieces, tossing to coat. Shake off excess. Repeat in batches with remaining rabbit pieces and flour.

Heat 2 tbsp oil in a large frying pan over medium heat. Working in batches, cook rabbit, turning occasionally, for 5 minutes or until golden on all sides. Transfer to a plate and repeat with remaining oil and rabbit.

Add back legs and saddle pieces to reserved mustard cream sauce. Place pan over medium heat and cook, uncovered, for 35 minutes, then add remaining forelegs and cook for a further 35 minutes or until rabbit is tender.

Using a slotted spoon, transfer rabbit, eschalots, speck and mushrooms to a plate. Cover and keep warm.

Combine cornflour and 1½ tbsp water, mixing until a paste forms, then stir into mustard mixture. Increase heat to medium–high and bring to the boil, stirring constantly. Reduce heat to medium-low, simmer for 5 minutes or until thickened, then return rabbit, eschalots, speck and mushrooms to pan and cook for 2 minutes or until warmed through. Scatter over chervil and serve with pan-fried green beans.

Cocotte de lapin au vin rouge (Rabbit cooked in red wine)

2 rabbits, cut into 8 pieces
salt and pepper
2 tbsp olive oil
3 carrots, chopped
2 celery stalks, chopped
2 onions, chopped
5 garlic cloves, peeled
4 cloves
2 bay leaves
2 sprigs thyme
1 litre (4 cups) Cabernet Franc (red wine)
250 g potatoes, halved
150 g butter
150 g button mushroom, quartered
2 tbsp chopped parsley
baguette, to serve

You will need to begin this recipe 1 day ahead.

Place rabbit, generous pinches of salt and pepper, olive oil, carrot, celery, onion, garlic, cloves, bay leaves, thyme and wine in a large mixing bowl. Over and refrigerate overnight to marinate.

Remove rabbit from marinade and set aside.

Pour marinade into a hot flameproof cocotte or shallow baking pan over high heat. Bring to the boil and cook for 10 minutes.  Reduce the heat, add potato and cook for another 10 minutes.

Add the rabbit, cover and cook for 15-20 minutes or until cooked.

Remove and reserve solid ingredients, covering to keep warm.

Increase heat to high and cook liquid for 10 minutes or until reduced by half. Add the butter, whisking until it is combined and shiny. Add mushroom and cook for 2 minutes.

Place vegetables and rabbit on serving plates. Pour over red wine sauce. Garnish with parsley and serve with baguette.

lapin aux poivrons et aux olives (Rabbit with capsicum and olives)

1 red capsicum
6 very small brown onions, a bit smaller than a walnut
1 rabbit - cut into 6 pieces
salt and freshly ground black pepper
about 4 tbsp extra virgin olive oil
4 cloves of garlic, peeled
2 finely sliced rashers of bacon
20 black olives
1 chilli pepper, cut into pieces
1 sprig of rosemary, cut into pieces
about 100 ml dry white wine
1 cup of strong chicken stock or rabbit stock

Preheat the oven to 200°C.

Wrap the capsicum in foil and bake in the oven for about 20 minutes. Reduce the oven to 160°C.

Carefully open the foil and peel the capsicum. Cut the capsicum in half, remove the seeds and cut each half into 3 pieces.

Peel the onions and place in a saucepan. Cover with cold water, bring to the boil, boil for 2 minutes, then drain.

Season the rabbit pieces with salt and pepper.

Heat 2 tbsp olive oil in a cast-iron pan and brown the rabbit pieces for a few minutes. Add the capsicum, baby onions, garlic, bacon, olives, chilli and rosemary. Stir well, cover with a lid and cook on low heat for 10 minutes.

Add the white wine to the pan, bring to the boil and reduce to about 2 tbsp. Add the stock, bring to a simmer, cover with a lid and bake in the oven for about  1 ½ hours or until the rabbit is cooked.

Transfer the rabbit, without the sauce and vegetables, to a serving plate. Add the remaining olive oil to the sauce and boil for a few minutes to thicken it.

Spoon the vegetables and sauce over the rabbit and serve. Bon appétit!

Knights Meats