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Meat
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Recipe of Lapin à la Moutarde
Lapin à la Moutarde is a classic French dish featuring tender rabbit simmered in a creamy mustard sauce, a culinary delight!
Recipe Summary
Preparation
45 min
Servings
4
Difficulty
Intermediate
Ingredients
Instructions
1
Step 1
In a large skillet, heat olive oil over medium heat.
2
Step 2
Add rabbit pieces and brown on all sides. Remove and set aside.
3
Step 3
In the same skillet, add onions and garlic. Sauté until softened.
4
Step 4
Pour in white wine and simmer until reduced by half.
5
Step 5
Return rabbit to the skillet and stir in mustard and chicken broth. Season with salt and pepper.
6
Step 6
Cover and simmer for 25-30 minutes until rabbit is tender.
7
Step 7
Remove rabbit and keep warm.
8
Step 8
Stir in heavy cream into the sauce and cook for another 5 minutes.
9
Step 9
Adjust the seasoning, then pour the sauce over the rabbit.
10
Step 10
Garnish with fresh parsley.
11
Step 11
Serve hot with crusty bread or potatoes.
12
Step 12
Enjoy your homemade Lapin à la Moutarde!
Tips for this recipe
Here are some useful tips to perfectly prepare Lapin à la Moutarde and get the best results.
- Always use fresh ingredients for the best flavor
- Prepare all ingredients before starting to cook
- Monitor temperature during cooking to prevent burning
Variations of this recipe
Try these delicious variations of Lapin à la Moutarde to give a different touch to your preparation.
- Vegetarian version: substitute meat with plant proteins like tofu or legumes
- Spicy version: add chili peppers or spicy spices to taste
- Healthy version: reduce oil and increase vegetables
Frequently Asked Questions
This recipe has a Intermediate difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 45 minutes and the cooking time is minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
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