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I made my first rabbit for supper today and it turned out pretty good! Fresh rabbit was on sale at our grocer store so I took the opportunity to knock this item off my Life List. 🙂 The butcher cut the rabbit into 8 pieces (thankfully) and I found a recipe online for Lapin à la moutarde (Rabbit with mustard). I got out my Le Creuset dutch oven and went to town.

Here are the 8 pieces and a bowl of Dijon mustard. The recipe said to season the rabbit with salt and pepper, then to smear them with the Dijon. Anytime I can smear something is a good thing.

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Here they are again – smeared!  I like to use a silicone brush for my smearing activities.

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Searing the pieces.

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I seared them in two batches then moved them to a platter while I cooked the onions in wine. Then, added the pieces back to the pot along with  a bouquet garni (rosemary and sage).

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I roasted some parsnips in the oven and also added cremini mushrooms to the pot for the last 15 minutes of cooking. And then, dinner was served!

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Quite tasty! The house smelled amazing. The rabbit was great and the sauce was very yummy.

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