Rabbit in mustard is a very traditional Piemonte recipe. It combines local and poor ingredients with a smell of France. Originally used for special occasions could be now used as easy dinner ideas to stew rabbit.
The free richness that comes from the vegetable garden
Juniper berries were picked in the woods, bringing the herds or flocks to pasture or transporting goods for the market, when it was still going to walk away with the cart along the dirt roads.
A bit of delicious wine
A pinch of France
It’s not a secret that the Piedmontese and the French cuisines have been contaminated with each other for a long time over the centuries.
A definite element, outcome of this contamination, is the use of mustard for which France is famous.
The mustard powder helps to mitigate the wild flavors of the meat, and allows to blend the flavors also giving to dishes a nice and cheerful color. Rabbit in mustard Piemonte style seems to bring out all of these elements.
- 1 rabbit cutted in serving portions
- 5 tablespoon mustard powder
- 1 cup milk (whole milk is better but you can use your favorite milk)
- 1 cup dry white wine
- 1 oz butter
- 3 tablespoon extra virgin olive oil
- 2 juniper berries
- 1 bay leaf
- 1 sprig of fresh marjoram (or a teaspoon of dried marjoram)
- In a pot large enough to hold the rabbit put the olive oil and butter and brown the rabbit to medium high flame
- Stir the rabbit pieces occasionally so that browning evenly
- As soon as the rabbit is golden brown, lower the heat, add salt and pepper to taste, place the juniper berries, bay leaves and marjoram
- Cover and simmer over low heat for about 20 minutes
- After about 20 minutes, uncover and sprinkle with mustard and white wine
- Cook over low heat uncovered so that the wine has evaporated by about half, stirring and turning the pieces of rabbit occasionally
- Add the milk and simmer for another 10 minutes, stirring and turning the rabbit occasionally
- When the milk has become a cream along with the wine and mustard rabbit is ready!