French Classic

Learn how to do French Classic for your friends and family. this revenue from French Classic it is delicious

Make French Classic

From humble beginnings, provincial French cuisine with fluency, this traditional rabbit with mustard sauce (or lapin à la moutarde) is suitably classy - quick to produce and tasty. Quality ingredients are everything when using just a few. I recommend using a good quality Dijon mustard for this rabbit with mustard recipe, and to only whisk it in just before serving, this will help to retain the vibrancy of flavor

Rabbit with Mustard Sauce and Bacon

Serves 4

Total Time:  50 minutes

Ingredients

Rabbit Legs

4 rabbit legs, large

2 tbsp of butter

olive oil

salt

pepper

Mustard Sauce

2 shallots, peeled and chopped

1 garlic clove, chopped

white wine

1/2 cup oz of chicken stock

7 oz fl oz of whipping cream

2 tbsp of Dijon mustard

2 tbsp of butter

salt

pepper

To Serve

8 slices of smoked bacon

8 oz of French green beans, blanched

2 tbsp of butter

Directions

Preheat the oven to 350°F

Mustard Sauce

Add 2 tbsp. of butter to a stainless steel pan and allow to melt over a medium heat. Add the shallots, cook until soft, then add the garlic. Cook for a further 30 seconds, shaking the pan to distribute evenly, then add a good splash of white wine.

Bring to the boil, reduce the wine by half, then pour in the stock and reduce by half again.

Add the whipping cream and bring to a gentle simmer. Cook until slightly thickened - this should take approximately 5 minutes. Season and set aside.

Rabbit

Add 2 tbsp. of butter to a heavy, cast iron pan. Heat until foaming, then season the rabbit legs with salt and pepper and add to the pan. Cook over a medium heat, making sure you turn the legs often to achieve a golden-brown color all over. If you are concerned that the butter may start to burn, add an equal amount of olive oil while the butter is melting.

Place the pan in the oven and cook for 10 minutes, until the rabbit is cooked through and tender. Remove from the oven, keep warm and lay the bacon rashers out on a baking sheet. Cook in the oven until crisp, then let them rest in a warm place.

French Green Beans

Add the blanched beans to a pan with a large pad of butter to gently heat through. Quickly reheat the sauce until warmed through, then whisk in the mustard - this must be done speedily so that the flavor of the mustard remains vibrant.

Divide the green beans onto plates, then top each mound of beans with a rabbit leg, placing the bacon on top. Pour the sauce into the base of the dish and serve immediately.

Share this recipe from French Classic with your friends and groups