Lapinalasauce Moutarde Recipe

Lapinalasauce Moutarde is a french marinated and cooked rabbit recipe. Herbed and cooked with cream and butter, this exotic dish is essentially a game dish.

Summary

Health IndexAverageCuisine
Course

Ingredients

 Rabbit4 Pound, cleaned and cut into serving pieces (2 Kilogram Piece)
 Butter2 Ounce (50 Grams)
 Dried thyme1⁄2 Teaspoon
 Dried rosemary1⁄2 Teaspoon
 French mustard1 Tablespoon
 Cornflour1 Tablespoon, blended with 2 tablespoons single cream
 Single cream2 Tablespoon
 Dry white wine10 Fluid Ounce (300 Milliliters)
 Olive oil4 Fluid Ounce (125 Milliliters)
 Garlic2 Clove (10 gm), crushed
 Onion1 Medium, thinly sliced
 Carrot1 Medium, thinly sliced
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 4032 Calories from Fat 1889

% Daily Value*

Total Fat 213 g328%

Saturated Fat 62 g309.8%

Trans Fat 0 g

Cholesterol 1611.5 mg

Sodium 1574.8 mg65.6%

Total Carbohydrates 57 g19.1%

Dietary Fiber 7.6 g30.3%

Sugars 14.7 g

Protein 401 g801.6%

Vitamin A 239.6% Vitamin C 41.6%

Calcium 45.3% Iron 356.8%

*Based on a 2000 Calorie diet

Directions

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.
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 \ 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.
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.
Pour the sauce into a warmed sauceboat and serve at once, with the rabbit.
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