Rabbit In Creamy Mustard Sauce | Classic French Recipes
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- เผยแพร่เมื่อ 20 ต.ค. 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!
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?
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!:)
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!
I’m in Maine , USA. Always looking for new rabbit recipes. A lot of people raise rabbits here, but it hasn’t become popular in restaurants.
Thank you. I enjoyed your thorough cooking style
Made this. First time eating rabbit and it was absolutely delicious. I highly recommend this recipe to others.
This is an absolutely delicious recipe for rabbit! I used a 3 pound rabbit. Took 3 days to thaw. Watched TH-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!
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.
Thank GOD , I was having my dinner while watching this ...your awesome videos always make me super hungry ! Good stuff .
of all chefs..!!
you're the BEST...??
I ❤️ the rabbit..
receipt..From🇪🇸
👏👏👏👏👍✌🏾
Oh my. That looks amazing! I love the trick with the onions/mushrooms cooked differently for a little taste difference. Thank you
Just made this but braised on my kamado cooker. That sauce is the best thing I’ve ever put in my mouth. Thanks!
The sensual smooth jazz that played during the plating, had me in quite mood. 🙈
One of my favorite autumn dishes! Also works beautifully with just chicken.
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
Very nice dish. Thank you, Stéphane!
Sounds delicious - I had a brilliant version of this dish at a French restaurant in Hanoi a few years ago
Lovely, now I just need to be successful at hunting a rabbit... maybe next weekend. Keep your fingers crossed 😉
Ca a l’air vraiment bon. J’adore cette recette!
This is my favorite, I will doing your course very soon do not stop what you are doing, mon ami
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 !!!
oh man oh man, I was salivating the whole way through this!!! I love your videos, making really daunting recipes easy to cook, keep it up....
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!
I made this and absolutely loved it. Thank you!
Wow does that look good and comforting. Thanks Stevie.
just made this for my Wife and I. Supper good!!!
Really great recipe and clear demonstration. Thanks for sharing; much appreciated!
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.
It is autumn in Canada too. It is getting cooler outside. That dish looks fantastic.
You are the best! Congratulations Chef!
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 🙂👨🏻🍳
I don’t mind long videos, they are good to learn from 🐨
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 😌👨🏻🍳
welldone chef. The way you explain is divine. Brilliant recipie. Tks again and regards .
Absolutely stunning, I can't wait to try this!
That looks incredible!
Made this tonight , C'etait tres bon , merci beaucoup .
This looks magnificent. I'm drooling at midnight.
a classic recipe 🙂👨🏻🍳
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
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 tried a mustard sauce once with pork, but deglaze with calvados apple brandy! OMG so worth it
That looks Brilliant!!
I just found you tonight (chicken livers) and not being able to digest most meat I am thrilled to find this recipe. I have not had rabbit in 30years. I am from the Midwest USA and my father was a hunter and we had it all rabbit, deer, squirrel, also I lived on the Mississippi River so we had catfish, frog legs and turtle. My husband does not eat any of the above but I am going back to my roots. This rabbit looks amazing. Now if I could have morel mushrooms from home I would be in heaven. I see you have recipes with those. We hunted those every season and nothing like fresh wild grown morels!
wow what a wild life sounds tasty 🙂👍😋
Oh Boy!!! 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 😋👨🏻🍳😀
Fantastique lapin!
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.
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.
I see this is a very old video. But ive been looking for a good lapa recipe. I live in Texas now but originally grew up in South Louisiana. We eat a lot of game, rabbit being one of them. Cagun people like myself cook a certain way/style but I want to try some new stuff/things. This looks pretty good and simple. Thanks for sharing. Bon appetit
A classic. My go to main dish for myself and my wife. Edmond Fallot Dijon is a must try! I don't bother with the pasta as I normally have appetizers, just a little bit of fresh baguette to scoop up the sauce of course. Merci beaucoup!
Thank you. This looks delicious, and perfect for the cooler weather.
Not long winded at all, very thorough and well explained, in very good English! Keep it up!
thank you 😀
I love rabbit. We raised rabbits for food when I was growing up
Looks,fab,man🍷🍷
Oh, that looks delicious!
I love rabbit.
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 🙂🙂👨🍳👨🍳👍
Man, that looks sooooooo good!!!
Congrats on 40k I've seen you grow from 5k to 40k I'm glad you are getting the attention you deserve
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 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.
Great dish. Merci Stéphane.
😀
GREAT video!! I will be rabbit hunting here in the US (California) this fall and cannot wait to try this recipe out. Merci beaucoup!!
Bravo Stefan et merci autrefois 👏
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 !
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.
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.
i have so much trust in you that i give you 👍👍👍 before i watch the video keep the good work!thanks
thanks a lot
Rabbit is really good tasting. I’ve shot and the stench many. They have significantly more meat on them than many game birds.
looks declicious.. i will definitely try this one. i love rabbit meat😁
Thank you this looks amazing! (Gordon's wife)
Fantastico Senor, gracias
A new subbie watching from Lesotho, Southern Africa, enjoying your videos, for the love of French food
Thank you!
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
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
I love your videos!
Oh delicious!
Wonderful récipé! From now on i will only use self Made bouillon .. it ‘s fantastisch
Yum yum 😋
I love French food 😍
👨🏻🍳👍
Look delicious..
Simply delicious...merci❤
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 🙂
looks yum
Could you please make a video about the friecasse technique
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
I am going to cook it for thanksgiving day along with the traditional Turkey 🦃…
Marvelous!
Digging deep Stephane and found this which is great as we raise and sell (and eat ourselves) rabbit!
ahhh... I love this recipe...
Saliveeez 🤤🤤🤤🤤🤤❤️❤️❤️❤️❤️
Bravo! My Belgian mother made delicious rabbit stew, but most recipes I'm finding just roast the rabbit, and I know it can't be soft enough that way. Also, it must waste a lot (of the little meat there is) unless it falls off the bone in a stew. Every step you show matters. This is how you respect the rabbit!
White meet, delicious, Merci!
Thank you Stefan.
my pleasure 🙂👨🏻🍳
Spectacular...
excellent I found my recipe for my birthday dinner.
haapy birthday💥
@@FrenchCookingAcademy thanks. It was delicious! And now I have too much leftovers!!!