This recipe is very special to us here at Chez Nous. You see, on our first date, Nico and I decided to get together and cook a rabbit (it’s not weird that that was our first date…we knew each other before, calm down). Rabbit in Mustard Sauce is his dad’s favorite way to cook it, he told me, but the last time he was in charge he burned the rabbit. I decided that we should try our own version of Lapin a la Moutarde. We looked up several recipes and decided on something. The flavor was great, but the meat ended up a little tough, we weren’t very experienced in cooking rabbit. The date went over well anyway.
Rabbit Polenta with Porcini Mushrooms
I wanted to do something special for Valentine’s day, so I searched through my pantry for amazing ingredients to serve as inspiration. I saw my reserves of Porcini mushrooms and started thinking of something to pair it with. Remembering a beautiful Rabbit and Porcini Bourgignon I created last year, I decided to mushrooms with rabbit, but to go in the white wine direction. I purchased a big hunk of prosciutto from the market and I had a plan! A delicious slow cooked stew of rabbit and mushroom flavored by white wine and prosciutto would fit the bill!
Rabbit Paella with Artichokes
One of the stars of our Catalan dinner was the Rabbit Paella with Artichokes. Many of the dishes on our menu were Pescatarian, a nod to the thriving fish markets in Barcelona and the whole Catalan region. To balance this out, I wanted to add some meat to our menu. Chicken seemed boring, and I have been cooking a lot of lamb of late, so I decided to go with some game. I couldn’t get my hands on more venison in time, so I decided to go for rabbit.
Lapin Bourguignonne with Porcini Mushrooms – Rabbit Burgundy
I love Boeuf Bourguignonne. It is an incredible rich and savory recipe. A while back, I decided that I could use rabbit instead, and it worked marvelously! It is now one of my mainstay fall/winter recipes. Instead of button mushrooms, I use Porcini mushrooms to pair an earthy flavor with the rabbit. It is a really wonderful combination. I use dried mushrooms and add the water I use to re-hydrate them into the stock, the flavor is amazing!
New Orleans – The Dinner
Nico and I finally made it to New Orleans, and we loved the city! The weekend we spent there, I think we saw at least 7 random parades, and at least three of those seemed to be private wedding parades. Music permeated the streets day and night and locals gathered around street corners with foldout…
Rabbit and Andouille Gumbo with Porcini Mushrooms
We went to Emeril Lagasse’s NOLA when we were in New Orleans, and we had an amazing meal. As an appetizer, we shared his Rabbit and Andouille Gumbo. It was amazing! I knew I wanted to make one for our dinner party. Gumbo is a soup type dish that is served over a bed of…