Rabbit In Creamy Mustard Sauce | Classic French Recipes 

He's talking about making the color lighter! Duh!

oui merci c’est en effet mon intention je pense que la cuisine française mérite d’être partager. 🙂👨🏻‍🍳

Oui, d'accord!

+dinein1970 well hearing this has just made my day too 😀😀😋👨🏻‍🍳

The French Cooking Academy Honestly, she just RAVED about it. Dug the "mushroom method", changed it up a bit, but braising with lemon is awesome. I used Dry Vermouth and simple dry Sherry with the lemon, cook it down until evaporated. I like slightly more intense and concentrated flavors, but love the basis of. Your channel is great and I'd love to swing a knife with you!

yeah rabbits are quite u sweated these days

Chris Moore thanks for watching these are two common techniques you will find in many french recipes.

thank you 😀

great i am sure you will do great 🙂👨🏻‍🍳

Stephanie Cook well I am really glad to hear this because cooking is all about sharing. So I am happy it motivates you to cook more 😋👨🏻‍🍳😀

hi there, yes a great dish to try but its important to be carefull with the cooking time of the rabbit: 45 minutes to an hour maximum otherwise it can get dry. thanks for watching.

Glad you take the time to cook it's great 🙂🙂👨‍🍳👨‍🍳👍

Shawn Donovan thanks for your comment yes rabbit is quite good and it is actually quite popular in France. Glad you liked the video.

thanks 🙂

Noor-Al-Deen Tell her it’s pieces of chicken from a farm

Tell her it's cat...

Delph Zouzou Yes! From the Shrack cartoon film... ;-)))

Tell her it,s cat !!!!

Lol

thanks a lot

Roving Punster - I totally agree about the mustard being underrated. In stews and certain sauces it adds another level of complexity in the flavor. One of my favorite dressings is a Dijon vinaigrette.

Klink My wife is a salad addict, so I make them 3-4×/wk, or more, when the garden is in full swing. Shaken dressings are a household stsple, and can be seasonal too ... I often replace part or all of the vinegar with various juices, like lemon, lime, orange or pineapple (if the acidity needs a little extra kick as a result, i have scads of both citric and tartaric acid granules, leftover from my mead/winemaking days), and the oil variety varies, depending on whats in the salad. The one constant is the mustard ... plain yellow or smooth dijon.

If there is any interest, i have a highly addictive mustard based recipe for pasta I could type up and post that my wife and i enjoy throught tomato season. Been addicted to it since learning it in 1989.

Would love to see it. We are at the end of our tomato season, harvested the last ones this weekend. Am always willing to try something new.

Technically, this is a warm pasta salad rather than a traditional pasta+sauce dish, and it's absurdly fast and easy to make. I usually just eyeball this sauce ala minute, to dress a solo portion of leftover pasta, so committing it to paper is kinda awkward and relies on guestimated measures. I upscaled it to dress 1 lb of pasta, just for the sake of sharing the recipe - once you ingrain it into your soul, you'll throw away the recipe and just eyeball it like I do. As with everything, adjust to suit your personal taste. Origin: A friend of mine taught me this back in the late summer of 1989, when we'd briefly returned to civilization (to shower and resupply) during the midpoint of a 2 week hiking expedition in the American Pacific Northwest. It was a revelation of simplicity and bold flavors. As with all good recipes, it is only as good as the weakest link, so only use best quality tomatoes, your best CPEVO oil, real romano, real balsamic, and the right kinds of mustard for this ... no substitutions. *Balsamic Pasta Dijon w/Tomatoes:* *---------------------------------------------------------* Style: I'd call this fusion {Northern Italian & Bourgogne French). Pasta Type: Thin Linguini recommended. Beverage Match: I like a crisp lemony Pinot Grigio (wine), a Munich Helles (beer), or plain seltzer for this, but if the spirit of red wine is upon me, a light Beaujolais will do. Dressing (for roughly 1 lb pasta): ¼ cup Dijon Mustard w/White Wine, Extra Coarse Stone Ground (or Whole Seed) Mustard (ex: Inglehoffer { beavertonfoods.com/product/inglehoffer-original-stone-ground-mustard/ }) 1 tbsp Dijon Mustard w/White Wine, Smooth (ex: Grey Poupon) ¼ cup Balsamic Vinegar ¼ cup Hot Water (pasta water is fine) 2-3 tbs Olive Oil, CPEVO (highest quality) 2-4 lg Garlic Cloves, freshly microplaned or pasted Other Ingredients (Pasta & Toppings) 1 lb Pasta, cooked & drained (but not rinsed) 3 cups Assorted Sun-Ripened Vine Tomatoes, Any Variety, Freshly Diced ½+ cup Freshly Grated Romano Cheese Directions: 1) Dressing/Sauce: Combine the ingredients in a small jar, shake well, taste and adjust, then set aside. Unlike virtually every other pasta dish in existence, the ideal temperature here is neither hot nor cold, but rather LUKEWARM^^ - about midway between skin temperature and coffee temperature (too hot and it’ll cook the dressing, degrade/obscure the delicate flavors & textures, and the pasta will tend to over-absorb the sauce and seize; too cold and the sauce won’t coat well, the cheese wont marry, and the pasta won’t toss properly). If the dressing isn’t quite warm enough, then right before you need to use it simply remove the lid and pop it in the microwave for 5-10 second increments, and re-shake, until it’s just right. No salt is needed because the generous use of Romano cheese (very salty) provides all that’s in this dish. The sauce keeps well in the fridge, so I often make extra and use it for leftovers. 2) Tomatoes: Dice the Tomatoes & set aside. 3) Cheese: Grate & set aside. 4) Pasta: Prepare your pasta per your usual method, but do NOT rinse after draining. For leftover pasta, mist very lightly with water and reheat in the microwave until warm but not piping hot. 5) Assembly: Add the freshly drained (or reheated) pasta to a mixing bowl. Drizzle the warm dressing/sauce over the pasta & toss to coat ... using just enough of the dressing to nicely moisten the pasta but not form a pond in the bottom. Sprinkle generously with cheese, toss, and repeat once more, then garnish generously with the diced tomatoes & serve immediately. If it doesn't seem quite salty enough, you didn't use enough Romano. --------------- ^^ For those who find the word 'lukewarm' a slight turnoff, here's a tidbit of trivial from the realm of professional beverage judging and cognac blending - it corresponds to the thermal range of maximum sensitivity of the Human palate, which is why the finer a beverage is, the closer to this range it can be enjoyed without any inherent flaws rising to dominance, and conversely why less refind beverages do better when served considerably colder (or warmer) than this.

Thanks 👍

@@FrenchCookingAcademy it would be really great if you could include Prep bowls and a saucier pan to your Australian Amazon links, I do notice you offer my absolute favourite pans which cost a fortune so will be a treat for myself once I have my new kitchen, I also hope to join your cooking classes then too. Do you have a dessert pastry recipe for the baked custard tart recipe you have?

haapy birthday💥

@@FrenchCookingAcademy thanks. It was delicious! And now I have too much leftovers!!!

my pleasure 🙂👨🏻‍🍳

Suzanne Baruch thanks to you to watch the video. If you have not tried it it’s really worth it. Cooking is More Interesting when you start trying a wider array of meats.

that sounds very intesting and advanced, I'd love to see that!

it is. offal is an underrated meat. it has many flavors and textures!

blanquette they call it:

Thanks 🙂

i find them in supermarkets everywhere. and Asian & Chinese they use them often so if you have food store near by you probably can find them.

That's a French cook for you. And that's what makes it so good!

thanks for watching