Field to fork: Organic Rabbit in Mustard Sauce (traditional French dish)
Like 1 Dislike 0 Published on 27 Dec 2018
All good dishes start with good ingredients. Rabbit meat is lean and mild tasting and the rabbit breeding is environmentally friendly with a low carbon food print.
In this video, I visit the farm Langebjerggård about an hour drive outside Copenhagen. Here they raise organic rabbits in cages in the field. The farm is one of around 12 farms that are part of a Danish project to develop methods to breed organic rabbits. The project is supported by the Danish organizations: “Kaninavlerforeningen” and “Landbrug og Fødevarer” (Danish Agriculture & Food Council).
In the video you will meet the farmer Henrik Ørnstrøm who runs the farm with his wife Mette Bjørg Ørnstrøm. They farm free-range rabbits of the species Danish White land (Dansk hvid landrace).
In Klinken’s Kitchen you will get to know how to cook a ragout of rabbit in creamy mustard sauce – easy homemade french provincial cusine.
Support alternative and small food productions.
RECIPE
Rabbit ragout with mustard sauce (Lapin à la moutarde)
1 rabbit – app. 1,5 kg skinned and rinsed – could be replaced by a good chicken
100 g air dried and good quality bacon or pancetta
½ dl olivenolie
500 g shallots or other onions
1 tsb. salt
Freshly grounded pepper
200 g Dijon mustard
5-6 cloves of garlic
5-6 stems of fresh thyme
2 dl dry white wine
App. 1 lemon
250 g fresh mushrooms e.g. portobello
2 dl crème fraiche 38 % or heavy crème
Topping: Chopped parsley
Pasta, bread or mashed potatoes
• Cup up the rabbit into shoulders, loin, rib cage and legs. It is almost like a cutting up a chicken.
• Peel and slice onions and garlic and cut the bacon. Rinse the thyme.
• Brown the rabbit in hot olive oil. Add salt and pepper.
• Fry bacon and onions with garlic and spice it up with leaves of thyme.
• Put back the browned pieces of rabbit. The legs should cook a bit longer than the back/loin. Add mustard and white wine. Let it all simmer app. 30 minutes under a lid. Add water if it dries out.
• Fry slices of mushrooms on a dry pan.
• Add lemon juice, crème fraiche and mushrooms just before servering. Taste if the dish needs more salt and pepper.
• Serve it hot with chopped parsley and pasta, bread or mashed potatoes.
LINKS:
Langebjerggård
Alleshavevej 66
4593 Eskebjerg
https://www.langebjerggard.dk
https://www.facebook.com/langebjerggard
Danish rabbit association: Dansk Kaninavlerforening https://kaniner.dk
Dansk projektbeskrivelse https://lf.dk/viden-om/oekologi/okologiske-produkter/oekologiske-kaniner-i-landbruget/projektet-oekologiske-kaniner-i-landbruget/2017-oekologisk-kanin-i-landbruget-og-til-forbrugeren
A Danish article about the certification ”Rabbits can be organic”
https://okologi.dk/newsroom/2016/05/kaniner
List of some of the farms with rabbit meat:
https://voresmad.dk/raavarer/hvor-kommer-maden-fra/produktion-af-kaniner