A French man and a Spanish women, if ever there was a time to cook rabbit this was it.
“What are you planning for this evening?”
“Lapin au moutade.”
“Oh, awesome, great I love Lapin. It’s very French.”
“Cauliflower gratin and tart au citron too.”
Over the moon understates his reaction. Choosing what people might like is way harder than cooking it. The French New Yorker’s excitement and enthusiasm for food inspired my cooking. As with many chefs’ I had lost the love. Food tastes best when cooked by someone enjoying what he or she is doing. The joke of serving bugs bunny to four kids aged 6 to 12 and the snow filled sky had me high on mountain cuisine.
Lapin au moutade – Butcher rabbit pieces, using elbow and tea towel to help, as hand is still broken. Smear with Dijon mustard, s+p and brown in olive oil and butter. Remove from pan and arrange in a oven dish. Sweat down veg, garlic, onion, shallot, celery, leek, carrot. Deglaze with plenty of white wine, add all to oven dish. Cover and bake in hot oven for a hour. Add crème fraiche, whole grain mustard and snipped chives. Taste and adjust seasoning. Serve with buttery pasta, cauliflower gratin and haricot vert.
