){kind=link}
Classic French Rabbit recipe: Creamy Mustard sauce, flavored with tarragon and garnished with mushrooms and pearl onions.
https://www.thefrenchcookingacademy.com/recipe/rabbit-mustard-sauce/
when the weather is getting colder and autumn is approaching its a good time to cook Game meats. we look today at how to cook a rabbit in mustard sauce. In France that classic dish is called the Lapin a la moutarde and its consider a typical family dish.
Ingredients and recipe on my website:
https://www.thefrenchcookingacademy.com/recipe/rabbit-mustard-sauce/
————————————–
NEW !!! The French Cooking Academy now has a dedicated Amazon cookware shopping page:
https://www.amazon.com/shop/thefrenchcookingacademy
————————————–
Oh that poor bunny
I’m heading over FoodsCo right now to get some rabbit.
Could you please make a video about the friecasse technique
poor rabbit
It's all cool but using pasta as a side dish it's a bit of an heresy
Fantastic! I just had made Conejo Colorado…a Dominican Rabbit dish which is likewise a flavor orgasm.
great recipe: question, what is in the bouquet garni? Leeks/Celery/tarragon?
Simply delicious…merci❤
OMG! This man should be arrested
Simple? In relation to what?
Can this recipie be made with chicken
Nice, only 45 minutes to make your own stock (with a little help from store bought). Easy to do and no excuses for not doing it!! But note, when making a rabbit stock don't forget the chicken bones!! 😀 lol.
Bugs Bunny.
you put butter in all, hahahaah,, SEEK
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 !
How to make French Dijon mustard?
looks declicious.. i will definitely try this one. i love rabbit meat😁
Looks nice, but no salt or pepper at all?
Anger management. Scream at your rabbit. Two dollops worth of screams.
GREAT video!! I will be rabbit hunting here in the US (California) this fall and cannot wait to try this recipe out. Merci beaucoup!!