Recipe courtesy of Daniel Boulud
Show: Emeril Live
Episode: Paris Bistro
Total:
1 hr 50 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Advanced

Ingredients

Directions

Place a rack in the lower third of the oven and preheat the oven to 350 degrees F.

If you are using whole rabbits, place a rabbit flat on a cutting board. Separate the two back legs. Cut the 2 front legs from the shoulders. Cut the back loin into 3 pieces cut across the ribs, then the rack into 3 pieces. Cut each of the back legs in half. You should have 12 to 14 pieces. Repeat with the remaining rabbit.

Bring the stock and wine to a boil in a large saucepan. Reduce the heat to medium-low and keep at a slow, steady simmer.

Warm the olive oil and butter in a 7 quart cast iron low-sided braiser over medium-high heat. Season the rabbit with salt and pepper and dust with the flour. Add the rabbit and sear until golden brown on all sides, about 10 minutes. Add the onions and mushrooms and sweat, while stirring, for 5 to 7 minutes. Add the mustard seeds and the whole tarragon leaves, toss well and bake for 10 minutes. Pour in the hot stock/wine mixture, cover with a round of buttered parchment paper and bake for 30 minutes. Remove and discard the parchment paper and bake 10 minutes more.

Meanwhile, whisk together 3 tablespoons of Dijon mustard, the mustard powder, and the remaining chopped tarragon leaves. Brush the rabbit with the mustard mixture and bake for 15 minutes. To check for doneness, using a small knife pierce the thickest part of the thigh. The meat should feel tender. Stir in the remaining 1 tablespoon of mustard and sprinkle the croutons and chives over. Serve.

IDEAS YOU'LL LOVE

Savory Coeur a la Creme

Recipe courtesy of Ina Garten

Monsieur Lapin's Polenta Savoyarde (La Polenta Savoyarde de Monsieur Lapin)

Recipe courtesy of Patricia Wells

Cod Dijonnaise

Recipe courtesy of Daniel Boulud

Lapin Farci Provencale

Recipe courtesy of Graham Kerr

La Fraise

Recipe courtesy of Bobby Flay

La Fraise

Recipe courtesy of Bobby Flay

La Ribolitta

Recipe courtesy of David Rocco

La Cecina

Recipe courtesy of David Rocco

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Chopped

          3am | 2c

          Get Cooking