Mmmm... bunnies

[crafty_packrat]

I had French (Alsatian?) rabbit stew tonight, which was rabbit with onions, carrots, mushrooms and spatzle in a mustard sauce/broth because one of my cousins was in town and we went to Bistro Du Coin.

I *must* figure out how to make it. 'Casserole de Lapin à la moutarde' should be an easy recipe to find, don't you think?

Also, I want to go back there, but maybe not until fall. They didn't have AC, and it was noticeably cooler once we stepped outside...

Comments

[knittykat]

from a quick Google scan, here are some recipes:

http://www.pomiane.com/2007/06/recipe-lapin-au-moutarde-served-with.html
http://thefrugalcook.blogspot.com/2009/03/lapin-la-moutarde.html
http://www.mangerati.com/le-filet-de-lapin-a-la-moutarde

Enjoy!

[crafty_packrat]

Maybe I can cobble together a recipe out of these? I don't suppose you could tell me what lardon is?

Really, the dish I had included spatzle, which is why I think it's an Alsatian variant.

rabbit and cousin

[texasgrandma]

Do you have a source for domestic or wild rabbit? Does Giant sell it frozen? Was Joe in town for a meeting? I assume it was Joe as I don't know anyone else who comes into DC.

Re: rabbit and cousin

[crafty_packrat]

I'm pretty sure the Whole Foods carries frozen rabbit, and I might be able to get it at the meat vendors at Eastern Market if I want it fresh.

Re: rabbit and cousin

[crafty_packrat]

And yes, it was Joe. He's going to a class in Rosslyn for work this week.

lardon

[texasgrandma]

lardon seems to be a generic French term for strips of fat, like bacon,used to help keep meats moist during roasting. It also seems to be a term used for bits of crispy bacon added to salads and such.

Re: lardon

[crafty_packrat]

Hmmm. Well, bacon fat wasn't a noticeable taste in the version I had, but I suppose it is a common add-in when cooking rabbit...