Lapin à la moutarde (rabbit with mustard)
Wine to try
2010 Mountadam Estate Chardonnay, Eden Valley, A$32
This is a fairly straightforward recipe, primarily relying on the flavour of the rabbit with the Dijon mustard to give a kick and the crème fraîche adding depth and complexity. Pop the cork (or increasingly, unscrew the cap) on a decent bottle of chardonnay – either a junior Burgundy like a Mâcon or Pouilly-Fuissé or a local hero, such as Con Moshos’s head-turning Mountadam from the Eden Valley. Then, it’s a glass in the pot with the balance reserved to enjoy with the meal. Moshos was the long-term winemaker at Petaluma before picking up the reins at Mountadam. He has polished the wines of this pioneering vineyard to a new lustre – his 2010 Chardonnay is one of the top picks.
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Lapin à la moutarde (rabbit with mustard)
Serves
4
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5 tbsp
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Dijon mustard
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2 tbsp
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olive oil
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1
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rabbit, jointed into 8 pieces
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2 tbsp
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butter
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2
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slices streaky bacon, diced
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2
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shallots, peeled and sliced
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150ml
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dry white wine
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250ml
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crème fraîche
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250ml
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chicken stock
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1
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small handful fresh thyme
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2
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fresh bay leaves
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1
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Combine 4 tbsp mustard, olive oil and some sea salt and freshly ground black pepper in a large bowl. Add rabbit pieces and make sure they are well covered by the mustard mixture. Refrigerate, covered, for 3 hours minimum. Heat half the butter in a large frying pan over medium heat, add bacon and shallots and sauté for about 5 minutes or until softened and the bacon is beginning to brown. Transfer to a cast-iron casserole pot.
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2
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Remove rabbit from refrigerator and bring to room temperature. Heat remaining butter in the frying pan over medium heat and sauté the rabbit pieces until browned or for about 8-10 minutes. Transfer to the casserole pot with any of the remaining mustard marinade.
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3
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Add the white wine to the frying pan and cook for 2-3 minutes. Add the crème frâiche and stock, stir well and continue to cook for 5 minutes. Pour this mixture over the rabbit and add the thyme and bay leaves. Stir mixture well then place casserole pot over medium heat and bring to the boil. Lower the heat, cover and simmer for 1 hour, stirring the mixture occasionally, or until the sauce has thickened and rabbit is tender. During last 10 minutes of cooking, add the remaining 1 tablespoon Dijon mustard, season generously with sea salt and freshly ground black pepper and stir well to combine into the sauce.
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4
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Serve rabbit with the sauce and simply blanched green beans.
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This recipe is from the June/July 2012 issue of Gourmet Traveller WINE.
RECIPE Andy Harris
PHOTOGRAPHY William Meppem
STYLING Hannah Meppem & Sabine Scmitz
DRINK SUGGESTION Peter Bourne