One consequence of marrying a guy from Europe

Recipe: Mustard-Braised Rabbit

First prepared: Monaco, Summer 2011

When JP and I were first living together in Florida, he mentioned a yen for lapin a la moutarde - I panicked.  I wasn't sure I had ever even seen a rabbit in a market, and I certainly  had never prepared one.  But, my trusty Joy of Cooking (1960 edition, from Kathryn Geib Plympton, mother of my Wellesley friend Peggy) did indeed have a recipe, and King's, the Boca Raton market now long gone that we called "The Pirates", did indeed have a beautiful lapin, and I have been making this dish ever since.

We were in Monaco with JP's parents for a few weeks last summer, and my Joy was sitting on a shelf in our Florida kitchen, so I went to the Internet for a recipe.  The market in Beausoleil has rabbit as a matter of course (no need to hock the watch).  Yes, you can use chicken - probably best with legs and thighs only - but it won't be as distinctive and savory.

1 medium onion, chopped finely

a 3-pound rabbit, cut into eight pieces, patted dry, salted and peppered

2 T vegetable oil

2 T unsalted butter

1 and a quarter cups dry white wine

1 and three-quarter cups chicken broth 

1/4 cup Dijon mustard

1 t cornstarch

1 T water

1 T unsalted butter

2 T chopped fresh parsley leaves

In a deep, large heavy skillet (I use a Le Creuset casserole), heat the oil and butter until hot but not smoking and brown the rabbit on all sides, probably in two batches; transfer it to a large bowl.

In the skillet, cook the onion over moderately low heat, stirring, until softened.  Add the wine, and boil until the liquid is reduced by half.  Return the rabbit pieces to the skillet and add the broth; simmer, covered, for about 40 minutes.

Transfer the rabbit back to the large bowl; raise the heat and boil the sauce until it's reduced to about 2 cups.  

In a small bowl, whisk together a quarter cup of the sauce with the mustard and add back into the sauce; whisk together the cornstarch and water, and whisk that into the sauce.  Simmer the sauce for about 3 minutes until it's thickened, and then whisk in the remaining final tablespoon of butter.  

Return the rabbit to the pan and cook over moderately low heat until heated through, turning to coat.  Sprinkle with parsley and serve.

Serves 4-6, but not super generously (It was fine for three Stooges and two over-75 parents). 

I like this with buttered wide noodles, and a green salad.