Rabbit recipes

Have a D'Artagnan rabbit waiting to hop out of the freezer. Thinking a la cacciatore over polenta but what would you do ?

Probably not what you are wanting but since my local Italian grocery keeps rabbit available I have begun using it more often. I made a rabbit ragu this weekend that my wife loves. Great with fresh noodles.

In fact, that had crossed my mind....pappardelle with rabbit ragu.

I love rabbit. Cacciatore/hunters is a favorite, but most recipes that call for cut up chicken do very well with rabbit- if you have a good coq au vin recipe, lapin au vin is even better (to me). The other classic is of course rabbit moutarde, one of my favorite preps.

Have a D'Artagnan rabbit waiting to hop out of the freezer. Thinking a la cacciatore over polenta but what would you do ?

Sure. But in case you change your mind:

Lapin a la Moutarde - there are as many recipes as cooks, but a simple version is: Saute' several chopped shallots and a garlic clove in butter or olive oil. Remove when softened and brown the rabbit pieces, sprinkling with salt, pepper, thyme to taste and a tablespoon full of flour. Remove them, deglaze the pan with a generous amount of dry white wine, scraping up the crusted bits. Cook it down about halfway, stir in 2 tablespoons full of good quality French mustard, add back the rabbit and shallots, plus enough chicken stock to cover about 3/4 of the rabbit pieces. Cover and simmer gently until the rabbit is done to taste. Serve with rice or noodles to soak up the sauce.

A good way to show off those big Chardonnays that seem hard to match. Or Normany cidre, riper Alsatian Pinot Gris or Gewurz, aged oaky Semillon, Beaujolais Cru, or blonde Belgian beer.

What I finally did........an Istrian dinner after Lidia Bastianich ........Monatasio Frico; Coniglio in Squazet with home made whole wheat papardelle; spinach/radish salad; ricotta cheesecake.

The d'Artagnan rabbit was wonderful. The recipe needs some tweaking. The whole wheat papardelle was terrific. I am used to the Emilian pasta with only egg and flour . Lidia uses egg, olive oil, water and salt . The ricotta cheesecake with golden raisins, pine nuts, lemon and orange zest , lightened with whipped egg whites was just as flavorful as my Neopolitan mother's but much lighter in texture.

I am very happy with the D'Artagnan products. Have a truffled fois gras waiting to be cracked.