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.

 

Chantelle Bruwer
 
June 25, 2020 | Chantelle Bruwer

Blue Mountain Update: June 2020

Our winery’s tasting room will remain closed for the 2020 season in order to maintain employee health and safety. We are offering curated wine sample packs to enjoy the Blue Mountain “tasting room experience” in the comfort of your own home! The sample packs can be ordered online and either picked up curbside at the winery or shipped directly to you.  Continue »

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