Le Cordon Bleu Basic – Lapin à la Moutarde/Rabbit with Mustard

Today we had to prepare a rabbit, and it was pretty nasty at first.  We got a whole rabbit with its skin removed, so while it didn’t have its bunny ears anymore, we did have to cut out its head, eyeballs and all.  Once the head was off though, things were a lot easier to do.

Anyway, here’s the dish I prepared: apparently my potatoes were slightly undercooked, but everything else was “pas mal” (not bad, which in France means very good, apparently).  I thought it tasted pretty good, although a lot of the people in my class flat out refused to eat the rabbit.

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Lapin à la Moutarde, Pommes Sautées à Cru

Here’s the recipe, it’s not toooo complicated:

 

Plate, and eat!  Yum.

On a completely unrelated side note, I’ve gotten quite good at turning mushrooms – I guess that’s what happens when you by a dozen of them to practice on a day – still not quite there yet but getting pretty darn close!

Champignon Tourné - Turned Mushroom

Champignon Tourné – Turned Mushroom

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