Lapin A La Dijonnaise

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 2 (3 lb) rabbits or 8 rabbit joints, legs or 8 chicken thighs
• 4 cups unsalted chicken stock or 4 cups water
• 2 cups dry wine, chardonnay or 2 cups burgundy
• 6 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• salt & freshly ground black pepper
• 2 tablespoons all-purpose flour
• 2 dozen small pearl onions, peeled
• 1/2 lb button mushroom
• 1 tablespoon mustard seeds
• 2 sprigs fresh tarragon, leaves only, whole
• 2 sprigs fresh tarragon, leaves only, finely chopped
• 4 tablespoons dijon mustard
• 1 tablespoon mustard powder
• 1/2 cup crouton
• 1 ounce chives, finely chopped

Recipe

• 1 place a rack in the lower third of the oven and preheat the oven to 350 degrees f.
• 2 if you are using whole rabbits, place a rabbit flat on a cutting board. separate the two back legs. cut the 2 front legs from the shoulders. cut the back loin into 3 pieces cut across the ribs, then the rack into 3 pieces. cut each of the back legs in half. you should have 12 to 14 pieces. repeat with the remaining rabbit.
• 3 bring the stock and wine to a boil in a large saucepan. reduce the heat to medium-low and keep at a slow, steady simmer.
• 4 warm the olive oil and butter in a 7 quart cast iron low-sided braiser over medium-high heat.
• 5 season the rabbit with salt and pepper and dust with the flour.
• 6 add the rabbit and sear until golden brown on all sides, about 10 minutes.
• 7 add the onions and mushrooms and sweat, while stirring, for 5 to 7 minutes.
• 8 add the mustard seeds and the whole tarragon leaves, toss well and bake for 10 minutes.
• 9 pour in the hot stock/wine mixture, cover with a round of buttered parchment paper and bake for 30 minutes.
• 10 remove and discard the parchment paper and bake 10 minutes more.
• 11 meanwhile, whisk together 3 tablespoons of dijon mustard, the mustard powder, and the remaining chopped tarragon leaves.
• 12 brush the rabbit with the mustard mixture and bake for 15 minutes. to check for doneness, using a small knife pierce the thickest part of the thigh. the meat should feel tender.
• 13 stir in the remaining 1 tablespoon of mustard and sprinkle the croutons and chives over.
• 14 serve.