Recipe by Dwynnie
I saw this recipe tonight on Emeril (who I really don't like), but Daniel Boulud was featured (who I do like) and this looks like a great recipe to save! It is a rabbit recipe, though I am planning on using chicken thighs--they are much easier to find! Also, times are approximate.
Top Review by sheepdoc
This was really complicated to make. I felt like I was channeling Julia Child and wished I had a production crew to clean up after me. I also didn't do something right. When I got to the step to spread mustard on the rabbit and bake some more, there was way too much fluid left. So I spread mustard on the rabbit, put it on a cookie sheet, and baked it, meanwhile boiled the fluid to reduce the volume. Then I added some cornstarch and water to thicken it. There was still too much and it was too runny so I threw a couple of handfuls of egg noodles in which did absorb the fluid to a nice noodles and sauce. I think it doesn't need the extra mustard and especially the tablespoon of ground mustard spread on the rabbit. It has a really nice flavor without that and with it the mustard overpowered everything. I could not find any tarragon and suggested substitutions were just about anything green. I went with dill because I thought it would be good with mustard and it was. Overall, it was very tasty without the extra mustard on the rabbit but kind of greasy. Made for My 3 Chefs 2013.
- 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 white wine, Chardonnay or 2 cups white burgundy
- 6 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- salt & freshly ground black pepper
- 2 tablespoons all-purpose flour
- 2 dozen small white 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
Directions See How It's Made
- Place a rack in the lower third of the oven and preheat the oven to 350 degrees F.
- 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.
- 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.
- Warm the olive oil and butter in a 7 quart cast iron low-sided braiser over medium-high heat.
- Season the rabbit with salt and pepper and dust with the flour.
- Add the rabbit and sear until golden brown on all sides, about 10 minutes.
- Add the onions and mushrooms and sweat, while stirring, for 5 to 7 minutes.
- Add the mustard seeds and the whole tarragon leaves, toss well and bake for 10 minutes.
- Pour in the hot stock/wine mixture, cover with a round of buttered parchment paper and bake for 30 minutes.
- Remove and discard the parchment paper and bake 10 minutes more.
- Meanwhile, whisk together 3 tablespoons of Dijon mustard, the mustard powder, and the remaining chopped tarragon leaves.
- 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.
- Stir in the remaining 1 tablespoon of mustard and sprinkle the croutons and chives over.