/ck/ - Food & Cooking

Rabbit in Mustard sauce with spätzle.

Only one picture, no vertical (or maybe later).

Recipe :
A full rabbit
4 shallots
Garlic.
4 spoons of Dijon mustard
4 spoons of ground mustard
Pearl onion
White wine.
Crème fraiche

Pan the pieces of rabbit to colour them. Set aside.
Fry the shallots and garlic. Add the 2 mustards and onions.
Deglaze with a glass of white wine and add the rabbit.
Simmer for 45 mins, return and add cream mid-cooking.


Recipe for spätzle :
500gr flour
6 eggs
25cl milk
Salt

Mix everything. Then do this (at 2 minutes 50 seconds) :
https://www.youtube.com/watch?v=toUfE5qT4HI&t=2m50s
Put batter on a board (wet wood works best) and "cut and push" into boiling water. When the bits float (1 or 2 minutes), fish them out with a skimmer and cool them in cold water.
When the meat is ready, pan-fry at medium-high heat to colour them.