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Posts Tagged ‘Joyeuses Paques’

Today the Easter Bunny is hard at work around Rancho Escargot!

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Of course, after ‘his’ work is done … Ours begins again with renewed pleasure!!!

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Rancho Escargot’s ‘Lapin à la moutarde aux fèves

(Rabbit with mustard and fava beans)

Here at Rancho Escargot we think this is the perfect meal after that hard day of Easter egg hunting! It’s the addition of fresh fava beans that sets this particular recipe apart. Be sure to select beans that are young and tender or use pasta or peas in their place. Note: this recipe serves 4

Ingredients:

2 tablespoons olive oil

1 rabbit, about 2 lbs (1 kg), cut into 8 serving pieces

1 small white onion, diced      4 cloves fresh garlic, crushed

1 cup dry white wine              1 teaspoon salt

½ teaspoon fresh ground pepper – Bouquet garni

3 cups (750 ml) veal or chicken stock – Ice cubes

3 lbs (1.5 kg) fava (broad) beans

2 tablespoons Dijon mustard

2 tablespoons julienned fresh basil

Ice Cubes

Preparation:

In a large sauté pan over high heat, warm the olive oil. Add the rabbit pieces and brown well, turning once, about 2 minutes on each side. Using tongs, transfer the rabbit to a plate and set aside.

To the same sauté pan over medium heat, and the onion & garlic and sauté until they begin to brown, about 2 minutes. Return the rabbit to the pan and add the wine, salt & pepper. Cook over a medium heat until the liquid is reduced by half, about 10 minutes.

Add the bouquet garni and stock to the pan and bring to a boil. Reduce the heat to medium and simmer, uncovered, until the meat falls easily from the bone, 45-50 minutes.

While the rabbit is simmering, fill a bowl with ice cubes and water and set aside. Remove the fava beans from their pods and discard the pods. Fill a sauce pan three-fourths full with water and bring to a boil. Add the beans to the boiling water and boil for 2 minutes. Drain the beans, and then plunge them immediately into the ice water. Remove from the water. Using a sharp knife slit the skin on the edge of each bean and “pop” the bean free of its skin. Discard skins and set beans aside.

Using tongs remove the rabbit meat from the sauté pan and place it in the center of your serving platter.

Strain the sauce remaining in the sauté pan through a fine mesh sieve into a sauce pan over medium heat. Add the fava beans & mustard and heat, stirring occasionally until heated through.

Now, just pour the sauce over the rabbit, sprinkle the basil over the top and serve… Or you can always come here and we’ll be happy to prepare it for you!

Joyeuses Paques! Bon appétit! et à bientôt, Jack

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(Oh, and Happy April Fools day too!)

(Oh, and Happy April Fools Day!)

March 30, 2013 - Posted by Jack Tobin