ingredients
4 servings
2 kg (4 lb) Rabbit, cleaned and cut into serving pieces
50 g (2 oz) 4 Tbs Butter
Salt and pepper to taste
1/2 tsp Dried thyme
1/2 tsp Dried rosemary
300 ml (10 fl oz) 1 1/4 cups Single (light) cream
1 Tbs French mustard
1 Tbs Cornflour (cornstarch), blended with 2 Tbs single (light) cream
marinade
300 ml (10 fl oz) 1 1/4 cups Dry white wine
125 ml (4 fl oz) 1/2 cup Olive oil
2 Garlic cloves, crushed
Salt and pepper to taste
1 Medium onion, thinly sliced
1 Medium carrot, thinly sliced
method
1. To prepare the marinade, mix all the ingredients in a large, shallow bowl. Add the rabbit pieces and marinate them at room temperature for 6 hours, basting occasionally. Remove the rabbit from the marinade and dry on kitchen towels. Reserve the marinade.
2. Melt the butter in a large, deep frying-pan. Add the rabbit pieces and fry until they are evenly browned. Pour in the marinade and bring to the boil. Stir in seasoning, cover and simmer for 1 to 1 1/4 hours, or until the pieces are cooked through and tender. Remove the pan from the heat and transfer the rabbit to a warmed serving dish. Keep warm while you make the sauce.
3. Strain the cooking liquids into a small saucepan, pressing down on the vegetables with the back of a wooden spoon. Bring to the boil, then stir in the herbs. Reduce the heat to low and stir in the cream, a little at a time, then the mustard and cornflour (cornstarch) mixture. Gently warm the sauce, stirring constantly, until it is hot but not boiling, and is thick.
4. Pour the sauce into a warmed sauceboat and serve at once, with the rabbit.
5. Rabbit is an under-used meat in most parts of the English-speaking world, but in France its succulence is much appreciated. In Lapin a la Sauce Moutarde it is teamed with a creamy mustard sauce.
