Rabbit In Creamy Mustard Sauce | Classic French Recipes
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- Опубліковано 27 вер 2024
- Rabbit cooked in a creamy Mustard sauce, flavored with tarragon and garnished with mushrooms and pearl onions. This commonly called in France "Le lapin a la moutarde"
Written recipe: bit.ly/33DgyIY
when the weather is getting colder and autumn is approaching it is a good time to cook game meats. we look today at how to cook a rabbit in mustard sauce. Le Lapin a la moutarde is a typical French family dish.
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'Add some cream to make it lighter.' A truly french recipe :)
He's talking about making the color lighter! Duh!
Genial. Vous faites un grand service au public anglophone en montrant comment preparer ces mets classiques de la cuisine francaise. Bravo et merci!
oui merci c’est en effet mon intention je pense que la cuisine française mérite d’être partager. 🙂👨🏻🍳
Oui, d'accord!
Perfect timing! The rabbits are beginning to come into the open on my farm. Thanks!:)
of all chefs..!!
you're the BEST...??
I ❤️ the rabbit..
receipt..From🇪🇸
👏👏👏👏👍✌🏾
Works with chicken of course!
Made this for the family, my mom nearly cried as to how happy it made her. Classical French at it's best!
+dinein1970 well hearing this has just made my day too 😀😀😋👨🏻🍳
The French Cooking Academy Honestly, she just RAVED about it.
Dug the "mushroom method", changed it up a bit, but braising with lemon is awesome. I used Dry Vermouth and simple dry Sherry with the lemon, cook it down until evaporated.
I like slightly more intense and concentrated flavors, but love the basis of.
Your channel is great and I'd love to swing a knife with you!
Perfect 👌 lots of wild rabbits in my backyard eating my vegetable plants, finally found the recipe!! 🤗😋
you are so meticulous chef in the cleanliness and organization of your food prep and cooking areas.
welldone chef. The way you explain is divine. Brilliant recipie. Tks again and regards .
I love rabbit.
This is an absolutely delicious recipe for rabbit! I used a 3 pound rabbit. Took 3 days to thaw. Watched UA-cam videos on deboning rabbit and successfully cut up and deboned the day before the meal. I rinsed the rabbit bones x3 and kept in fridge. I made stock first, used Swansons chicken stock and reviewed your bouquet garni video using #2 . The stock was strained x2 and was so clear! Absolutely delicious! Rest of the meal easy to follow the directions... My family raved about this recipe. They were telling everyone they knew about how good it was. Thank you so much Stephane! You are an amazing Chef!
i've been looking for rabbit recipes and this looks very good
I have rabbit in my freezer that my friends father brought over. I was wondering how to prepare it. Thank you for sharing your recipe.
yeah rabbits are quite u sweated these days
Looks,fab,man🍷🍷
I don’t mind long videos, they are good to learn from 🐨
It is autumn in Canada too. It is getting cooler outside. That dish looks fantastic.
It's going to be cool and rainy here all week...will be making this gorgeous recipe...it is a joy to watch and learn from you, sir....you are so handsome as well!
Bon appetit from the Mid-West!
Sounds delicious - I had a brilliant version of this dish at a French restaurant in Hanoi a few years ago
One of my favorite autumn dishes! Also works beautifully with just chicken.
Stefane! I love the way you cook mushrooms and the pearl onions!
Chris Moore thanks for watching these are two common techniques you will find in many french recipes.
Very nice dish. Thank you, Stéphane!
Perfect timing for me. Lots of local onion. Rabbit, well, ......
A new subbie watching from Lesotho, Southern Africa, enjoying your videos, for the love of French food
Wow does that look good and comforting. Thanks Stevie.
just made this for my Wife and I. Supper good!!!
Ca a l’air vraiment bon. J’adore cette recette!
You've inspired me to take on more sophisticated dishes such as this one which I've eaten many times in restaurants but never thought I would have the skill for. Now I will try it. Thank you.
great i am sure you will do great 🙂👨🏻🍳
Not long winded at all, very thorough and well explained, in very good English! Keep it up!
thank you 😀
Digging deep Stephane and found this which is great as we raise and sell (and eat ourselves) rabbit!
One of your best recipes yet true French Cuisine l know l grew up with a Chef who cooked in France for 6 years and cooked for the Queen in Melbourne in 56 my Grandfather at the Melbourne Club he was a great Chef.
+Gator1699 thanks for that its a true compliment 😌👨🏻🍳
I am going to cook it for thanksgiving day along with the traditional Turkey 🦃…
You are the best! Congratulations Chef!
Oh delicious!
I tried a mustard sauce once with pork, but deglaze with calvados apple brandy! OMG so worth it
OMG I took 2 days to make this,, cuz im lazy lol,,, cut the Lapin up and cooked the stock the first day,, pulled carrots from my garden,, used shallots as well as onions carmelized ,, used grey pupon digon but country style,,, didnt use noodles but red potatoes and carrots boiled and mashed ,, used some carrot tops with my tarragon,,, did not use chicken stock but threw in a chicken thigh to make the stock,,, THIS WAS AMAZING ,,, so delicious !!!
That looks incredible!
looks yum
Absolutely stunning, I can't wait to try this!
Thank you this looks amazing! (Gordon's wife)
Oh Boy!!! Delicious!
Wow, Chef you do art work with your videos. Just love your channel. Never tried the boil mushroom before like that, looked fantastic. Will be trying this dish for sure. Merci.
Yum yum 😋
I'll definitely try this... That's 3 approaches to cooking the parts of the dish are new to me! Thanks.
hi there, yes a great dish to try but its important to be carefull with the cooking time of the rabbit: 45 minutes to an hour maximum otherwise it can get dry. thanks for watching.
Spectacular...
Excellent! Thank you FCA!
I also slowly fried some bacon in a butter olive oil mix, removed bacon and fried rabbit in that fat. Rabit removed, I "fried" the onion and added white wine to deglaze.
I have always wanted to try rabbit, and this looks like a suitable recipe for this type of meat. Now I have to figure out how I'm going to do this without telling my wife that she's eating rabbit lol
Noor-Al-Deen Tell her it’s pieces of chicken from a farm
Tell her it's cat...
Delph Zouzou
Yes! From the Shrack cartoon film... ;-)))
Tell her it,s cat !!!!
Lol
White meet, delicious, Merci!
Oh, that looks delicious!
I cannot wait to try this recipe. It looks delicious! Your videos have utterly transformed how I cook meats and sauces. Thank you so much for sharing your cooking knowledge!
Stephanie Cook well I am really glad to hear this because cooking is all about sharing. So I am happy it motivates you to cook more 😋👨🏻🍳😀
Congrats on 40k I've seen you grow from 5k to 40k I'm glad you are getting the attention you deserve
Rabbit is really good tasting. I’ve shot and the stench many. They have significantly more meat on them than many game birds.
Love you man. You have givin me countless recipes for my wife and I. Thank you.
Glad you take the time to cook it's great 🙂🙂👨🍳👨🍳👍
I love your videos!
Just made this, it was so good! But you left out of your video the hardest part - cutting up the rabbit!
GREAT video!! I will be rabbit hunting here in the US (California) this fall and cannot wait to try this recipe out. Merci beaucoup!!
Amazing Stephan !! I subscribe to your channel a couple of weeks ago, I love cooking and especially I love French Cuisine. I´ve learned with you in a few videos all my favorite french dishes, by the way, yesterday I made the soup of cabbage and pork lol Thank you, Chef !
i have so much trust in you that i give you 👍👍👍 before i watch the video keep the good work!thanks
thanks a lot
Superb! I've never tasted rabbit but this recipe makes me want to cook this dish. Thanks.
Shawn Donovan thanks for your comment yes rabbit is quite good and it is actually quite popular in France. Glad you liked the video.
Very good that looks great....the last time i had rabbit it was in france a similar dish, it was fantastic....thankyou...greetings from the uk.
Fantastique lapin!
That looks so good! I don't know how to prepare rabbit but I saw it at the butcher a week ago. I'll go for it next time.
Very nice, thanks
Dude I made your recipe . It's unbelievable .I just finish eating and I'm still thinking about how tasty it was
Thanks chef
Thanks 👍
@@FrenchCookingAcademy it would be really great if you could include Prep bowls and a saucier pan to your Australian Amazon links, I do notice you offer my absolute favourite pans which cost a fortune so will be a treat for myself once I have my new kitchen, I also hope to join your cooking classes then too. Do you have a dessert pastry recipe for the baked custard tart recipe you have?
I come here for the sauces, which my cooking repertoire is quite lacking. I haven't regretted a second of time viewing your videos chef. and such a congenial guy who is always excited to demonstrate what he loves to do
Could you please make a video about the friecasse technique
Gorgeous recipe shef. Now it become my favourite rabbit dish. Thanks for shearing and explaining it in an easy way. Will be making this again haha 🤤
Very nice !
I've always called this lapin forestiere, which I first saw in the cia cookbook
I had to take the vid off full screen being overwhelmed as I was with the plating of this luscious dish and being unable to sample it. elegant is always the word that comes to mind in describing the dishes you prepare. Through years of experience and genuine thoughtfulness elegance is achieved in all pursuits
my god that looks great, it's summer here in Australia, i'm going to cook this recipe, along with a few icy cold beers
Superb Chef !!! I live in south east France - Sanglier country - where my passion in regional cuisine cooked in a traditional way in my own kitchen.
All of your ingredients are available from my garden with the exception of the cloves which you studded your onion with for the stock base. (You forgot to mention the cloves in your video).
Also, l assume you used Moutarde Dijon for the sauce - this was not mentioned, but i think anyone watching would have deduced this.
Bravo Chef, and l look forward to more of your excellent recipes.
thanks 🙂
Wow
Fabulous
Simply delicious...merci❤
Looks a bit like Rabbit Chasseur, but with extra emphasis on the mustard.
I love mustard in stews ... its so underrated, and it goes with almost every type of meat. Heck, its even a magical emulsifier in shaken dressings.
Roving Punster - I totally agree about the mustard being underrated. In stews and certain sauces it adds another level of complexity in the flavor. One of my favorite dressings is a Dijon vinaigrette.
Klink My wife is a salad addict, so I make them 3-4×/wk, or more, when the garden is in full swing. Shaken dressings are a household stsple, and can be seasonal too ... I often replace part or all of the vinegar with various juices, like lemon, lime, orange or pineapple (if the acidity needs a little extra kick as a result, i have scads of both citric and tartaric acid granules, leftover from my mead/winemaking days), and the oil variety varies, depending on whats in the salad. The one constant is the mustard ... plain yellow or smooth dijon.
If there is any interest, i have a highly addictive mustard based recipe for pasta I could type up and post that my wife and i enjoy throught tomato season. Been addicted to it since learning it in 1989.
Would love to see it. We are at the end of our tomato season, harvested the last ones this weekend. Am always willing to try something new.
Technically, this is a warm pasta salad rather than a traditional pasta+sauce dish, and it's absurdly fast and easy to make. I usually just eyeball this sauce ala minute, to dress a solo portion of leftover pasta, so committing it to paper is kinda awkward and relies on guestimated measures. I upscaled it to dress 1 lb of pasta, just for the sake of sharing the recipe - once you ingrain it into your soul, you'll throw away the recipe and just eyeball it like I do. As with everything, adjust to suit your personal taste.
Origin: A friend of mine taught me this back in the late summer of 1989, when we'd briefly returned to civilization (to shower and resupply) during the midpoint of a 2 week hiking expedition in the American Pacific Northwest. It was a revelation of simplicity and bold flavors. As with all good recipes, it is only as good as the weakest link, so only use best quality tomatoes, your best CPEVO oil, real romano, real balsamic, and the right kinds of mustard for this ... no substitutions.
*Balsamic Pasta Dijon w/Tomatoes:*
*---------------------------------------------------------*
Style: I'd call this fusion {Northern Italian & Bourgogne French).
Pasta Type: Thin Linguini recommended.
Beverage Match: I like a crisp lemony Pinot Grigio (wine), a Munich Helles (beer), or plain seltzer for this, but if the spirit of red wine is upon me, a light Beaujolais will do.
Dressing (for roughly 1 lb pasta):
¼ cup Dijon Mustard w/White Wine, Extra Coarse Stone Ground (or Whole Seed) Mustard (ex: Inglehoffer { beavertonfoods.com/product/inglehoffer-original-stone-ground-mustard/ })
1 tbsp Dijon Mustard w/White Wine, Smooth (ex: Grey Poupon)
¼ cup Balsamic Vinegar
¼ cup Hot Water (pasta water is fine)
2-3 tbs Olive Oil, CPEVO (highest quality)
2-4 lg Garlic Cloves, freshly microplaned or pasted
Other Ingredients (Pasta & Toppings)
1 lb Pasta, cooked & drained (but not rinsed)
3 cups Assorted Sun-Ripened Vine Tomatoes, Any Variety, Freshly Diced
½+ cup Freshly Grated Romano Cheese
Directions:
1) Dressing/Sauce: Combine the ingredients in a small jar, shake well, taste and adjust, then set aside. Unlike virtually every other pasta dish in existence, the ideal temperature here is neither hot nor cold, but rather LUKEWARM^^ - about midway between skin temperature and coffee temperature (too hot and it’ll cook the dressing, degrade/obscure the delicate flavors & textures, and the pasta will tend to over-absorb the sauce and seize; too cold and the sauce won’t coat well, the cheese wont marry, and the pasta won’t toss properly). If the dressing isn’t quite warm enough, then right before you need to use it simply remove the lid and pop it in the microwave for 5-10 second increments, and re-shake, until it’s just right. No salt is needed because the generous use of Romano cheese (very salty) provides all that’s in this dish. The sauce keeps well in the fridge, so I often make extra and use it for leftovers.
2) Tomatoes: Dice the Tomatoes & set aside.
3) Cheese: Grate & set aside.
4) Pasta: Prepare your pasta per your usual method, but do NOT rinse after draining. For leftover pasta, mist very lightly with water and reheat in the microwave until warm but not piping hot.
5) Assembly: Add the freshly drained (or reheated) pasta to a mixing bowl. Drizzle the warm dressing/sauce over the pasta & toss to coat ... using just enough of the dressing to nicely moisten the pasta but not form a pond in the bottom. Sprinkle generously with cheese, toss, and repeat once more, then garnish generously with the diced tomatoes & serve immediately. If it doesn't seem quite salty enough, you didn't use enough Romano.
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^^ For those who find the word 'lukewarm' a slight turnoff, here's a tidbit of trivial from the realm of professional beverage judging and cognac blending - it corresponds to the thermal range of maximum sensitivity of the Human palate, which is why the finer a beverage is, the closer to this range it can be enjoyed without any inherent flaws rising to dominance, and conversely why less refind beverages do better when served considerably colder (or warmer) than this.
yummm
Fantastic! I just had made Conejo Colorado...a Dominican Rabbit dish which is likewise a flavor orgasm.
Fantastico Senor, gracias
Saliveeez 🤤🤤🤤🤤🤤❤️❤️❤️❤️❤️
Wonderful récipé! From now on i will only use self Made bouillon .. it ‘s fantastisch
ahhh... I love this recipe...
This is how it is done, folks.
Marvelous!
excellent I found my recipe for my birthday dinner.
haapy birthday💥
@@FrenchCookingAcademy thanks. It was delicious! And now I have too much leftovers!!!
Damn that looks good.
Thank you Stefan.
my pleasure 🙂👨🏻🍳
that stock alone will make a very good soup
Bravo!
I almost always start with 'off-the-shelf' stock when making stock, just to get that much ahead of the game. I usually do this with beef bones, but it applies to anything; there's some flavor in the stock already, but you're utilizing the castoff pieces available to improve the final product, and who could argue with that? I often add star anise and shallots when doing this to improve the flavor of the final product, and whatever I don't need for the recipe at hand goes into the freezer for future use.
J'adore c'est mesure. " A good amount" pas de mesures precises, aller avec ce qui te semble bien!
Je salive.
WOW!!! I love Rabbit :-) ...and Frogs legs... and Escargot... and the list goes on... lol Have you done a Lobster Bisque? This recipe looks Awesome :-) Thanks
"A piece of butter" Throws in a stick. LOL!
That's a French cook for you. And that's what makes it so good!
I just bought traps. Took notes, fingers crossed.
Superbe!
Thanks 🙂
8:02 subtle Bob Ross reference lol
Beautiful! This is definitely on my list of recipes to make in the very near future. Thank you!
Suzanne Baruch thanks to you to watch the video. If you have not tried it it’s really worth it. Cooking is More Interesting when you start trying a wider array of meats.
This looks so fancy and delcious! Is there a french name for the dish?
What kind of mustard did you use? Also, what did you use for your bouquet garni? Thanks.
Planning to make this with chicken.
This would work well with chicken thighs;) love your channel merci;)
thanks for watching
going to try with chicken maybe
How did the chicken taste?