Recipes & Food

Lapin à la Moutarde by Chef Luc Bissonnette, Bouchons, Kelowna

Lapin à la Moutarde by Chef Luc Bissonnette, Bouchons, Kelowna
Recipe Date:
January 29, 2014
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • MARINADE:
  • Whole rabbit cut in pieces (10 to 12 pieces)
  • White wine
  • Shallots & garlic
  • Thyme, bay leaves, tarragon, rosemary
  • Mignonette (cracked black pepper)
  • RABBIT STOCK:
  • Rabbit bones (chicken bones will do)
  • Thyme, bay leaves, tarragon, rosemary
  • Leeks, carrots, celery & onions
  • Garlic
  • Mignonette (cracked black pepper)
  • SAUCE:
  • Rabbit stock
  • Liquid from marinade
  • Whipping cream
  • 3 tbsps Dijon mustard
  • Chopped tarragon
  • Salt & pepper
  • Roux (1/2 butter, ½ flour)
Directions

1. Marinade - Put the cut rabbit in a deep dish with the herbs, garlic and mignonette. Completely cover with white wine and let marinate for 24 hours

2. White rabbit stock - Simmer the bones with the diced leeks, carrots, celery & onions(about 3 hours). Add the herbs towards the end.

3. Sear the rabbit in vegetable oil with salt & pepper, then put on cooking sheet and finish in the oven at 350 degrees. (about ½ hour)

4. Sauce-Strain the marinade, warm-up the liquid and add it to the white rabbit stock. Reduce it by half then add the “roux” until it thickens. After, add as much whipping cream as the stock you have plus the Dijon mustard and chopped tarragon. Cook until you get good consistency.

5. Add the rabbit to the sauce and it’s done.

 

Christie Mavety
 
June 15, 2021 | Christie Mavety

Exciting Winery News - Season Update

We’re pleased to announce that the Blue Mountain Vineyard and Cellars tasting room will open by reservation for the season on Thursday, July 1, 2021. We’re looking forward to reconnecting with you in person, particularly as this year marks the winery’s 30th anniversary, and we have a lot to celebrate!  Continue »

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