Old mustard rabbit and roasted potatoes

A great classic of French cuisine, where the rabbit simmers gently in a creamy and scented mustard sauce with the dragon. A refined and rustic dish, ideal for a friendly meal without complication.

Category: Main dish • Origin: Burgundy, France • Keywords: rabbit, old mustard, Burgundy recipe, traditional cuisine, rustic dish

Ingredients

• 750 g of cut rabbit (2 thighs + 1 grable)
• 1 tbsp of mustard
• 1 cup of strong mustard from Dijon
• 15 cl of whole thick fresh cream
• 7 cl dry white wine (Chardonnay or Sauvignon)
• 7 cl of poultry broth
• 1 shallots
• 1 clove of garlic
• 300 g of potatoes (clean)
• 1⁄2 fresh dragon branch (or 1⁄2 dried coffee tbsp)
• 1 tsp. neutral oil
• 10 g butter
• Salt and mill pepper

Equipment

• Cocott of cast iron or medium jumper
• Bake dish
• Spatula or pliers
• Small bowl for sauce

Step by step preparation

1. Preheating : heats the oven to 200 °C. Cut and peel potatoes into medium cubes.
2. Potato cooking : in a dish, mix them with a fillet of oil, salt, pepper and a little dragon. Bake 30 to 35 min until golden.
3. Rabbit Dorage Melt butter and oil in the casserole. Enter the pieces 6 to 8 minutes, reserve.
4. Aromatic base Make shallots and chopped garlic brown. Deglaze with white wine, reduce 2 to 3 min.
5. Mustard sauce Add mustards, cream, broth and tarragon. Place the rabbit, cover and simmer 25 to 30 min over low heat.
6. Finish : discover the last 5 minutes to thicken. Seasoning grinding.
7. Service : disposes the potatoes around the rabbit with sauce, parsem dastragon fresh.

Tips & Tips

• Soft grip : medium heat, the rabbit hardens if it is too seized.
• Shining sauce : Off fire, add a hazelnut of butter before serving.
• Waxed variant : replaces white wine + broth with 15 cl of raw cider for a softer note.

Recommended wines

Dry white : Bourgogne aligoté or Côtes-du-Jura. Light red : Beaujolais or Pinot black young, slightly fresh. Alcohol-free alternative: cold infused black tea with lemon or orange zest.

Use of remains

• Rustic quiche : rabbit dice and potatoes in a quiche machine.
• Warm salad : rattled rabbit, potatoes, herbs and mustard dressing.
• Freezing : yes, up to 2 months in servings, soft heating with a trait of cream.

Nutritional values (for 1 serving – approx. 400 g)

Energy: 510 kcal • Protein: 42 g • Lipids: 26 g • Of which: 11 g • Carbohydrates: 15 g • Fibres: 2.5 g • Salt: 1.2 g

Origins and anecdotes

The mustard rabbit was born in Burgundy, homeland of the mustard of Dijon. Long flat Sunday in the countryside, he imposed himself on bourgeois tables in the nineteenth century. Brillat-Savarin praising the fineness of the rabbit, Georges Sand for his meals in Nohant; and Charles de Gaulle It was a symbol of true French cuisine: simple, frank and generous.