Rabbit In Creamy Mustard Sauce | Classic French Recipes
Vložit
- čas přidán 30. 09. 2017
- 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.
Join my online French cooking classes 👨🍳: learn.thefrenchcookingacademy...
Affiliate link:
Visit my amazon page for recommanded cookware
www.amazon.com/shop/thefrench...
-------------------------------------- - Jak na to + styl
'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?
Perfect timing! The rabbits are beginning to come into the open on my farm. Thanks!:)
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!
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
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!! 🤗😋
The sensual smooth jazz that played during the plating, had me in quite mood. 🙈
of all chefs..!!
you're the BEST...??
I ❤️ the rabbit..
receipt..From🇪🇸
👏👏👏👏👍✌🏾
you are so meticulous chef in the cleanliness and organization of your food prep and cooking areas.
Oh my. That looks amazing! I love the trick with the onions/mushrooms cooked differently for a little taste difference. Thank you
Thank GOD , I was having my dinner while watching this ...your awesome videos always make me super hungry ! Good stuff .
This is an absolutely delicious recipe for rabbit! I used a 3 pound rabbit. Took 3 days to thaw. Watched CZcams 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!
Made this. First time eating rabbit and it was absolutely delicious. I highly recommend this recipe to others.
One of my favorite autumn dishes! Also works beautifully with just chicken.
Thank you. This looks delicious, and perfect for the cooler weather.
Really great recipe and clear demonstration. Thanks for sharing; much appreciated!
Absolutely stunning, I can't wait to try this!
This is my favorite, I will doing your course very soon do not stop what you are doing, mon ami
Looks,fab,man🍷🍷
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
Wow does that look good and comforting. Thanks Stevie.
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....
i've been looking for rabbit recipes and this looks very good
That looks incredible!
Very nice dish. Thank you, Stéphane!
I made this and absolutely loved it. Thank you!
It is autumn in Canada too. It is getting cooler outside. That dish looks fantastic.
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 !!!
Just made this but braised on my kamado cooker. That sauce is the best thing I’ve ever put in my mouth. Thanks!
This looks magnificent. I'm drooling at midnight.
a classic recipe 🙂👨🏻🍳
That looks Brilliant!!
Ca a l’air vraiment bon. J’adore cette recette!
Oh, that looks delicious!
I don’t mind long videos, they are good to learn from 🐨
Perfect timing for me. Lots of local onion. Rabbit, well, ......
welldone chef. The way you explain is divine. Brilliant recipie. Tks again and regards .
Oh Boy!!! Delicious!
Lovely, now I just need to be successful at hunting a rabbit... maybe next weekend. Keep your fingers crossed 😉
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
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.
You are the best! Congratulations Chef!
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 !
Congrats on 40k I've seen you grow from 5k to 40k I'm glad you are getting the attention you deserve
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.
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.
just made this for my Wife and I. Supper good!!!
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 😋👨🏻🍳😀
I love rabbit.
Fantastique lapin!
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 🙂👍😋
Made this tonight , C'etait tres bon , merci beaucoup .
GREAT video!! I will be rabbit hunting here in the US (California) this fall and cannot wait to try this recipe out. Merci beaucoup!!
Rabbit is really good tasting. I’ve shot and the stench many. They have significantly more meat on them than many game birds.
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!
Man, that looks sooooooo good!!!
I love your videos!
Oh delicious!
I love rabbit. We raised rabbits for food when I was growing up
I tried a mustard sauce once with pork, but deglaze with calvados apple brandy! OMG so worth it
Marvelous!
Simply delicious...merci❤
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 🙂👨🏻🍳
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.
Bravo Stefan et merci autrefois 👏
Digging deep Stephane and found this which is great as we raise and sell (and eat ourselves) rabbit!
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.
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 😌👨🏻🍳
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 🙂🙂👨🍳👨🍳👍
A new subbie watching from Lesotho, Southern Africa, enjoying your videos, for the love of French food
ahhh... I love this recipe...
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.
Not long winded at all, very thorough and well explained, in very good English! Keep it up!
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 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
Look delicious..
looks declicious.. i will definitely try this one. i love rabbit meat😁
Spectacular...
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
Bravo!!!
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 🤤
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 nice !
Thank you!
Fantastico Senor, gracias
Very nice, thanks
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 am going to cook it for thanksgiving day along with the traditional Turkey 🦃…
Bravo!
yummy!
wow!
Delicioussssss
Thank you this looks amazing! (Gordon's wife)
Just made this, it was so good! But you left out of your video the hardest part - cutting up the rabbit!
Great dish. Merci Stéphane.
😀
Yum yum 😋
Wonderful récipé! From now on i will only use self Made bouillon .. it ‘s fantastisch
Fabulous
I love French food 😍
👨🏻🍳👍