Wabbit

Begin your drooling. Last night I tried Lapin a la moutard- Rabbit with mustard sauce. Ok, I'm gonna break down this Thumper recipe, because anyone within chasing distance of one should give this a shot. (A friend of mine in the program, upon hearing I was planning to prepare this dish, asked me in all seriousness if the rabbit was dead yet. I think she's already been exposed to too many of my eating-abroad stories.) Rabbit is rampant in France, which totally makes sense, cause the French love their game. It usually comes as a whole rabbit, chopped up into proper serving portions. I thought they did this to calm the nerves of the squeamish or tender-hearted (neither of which I subscribe to), until I saw fully intact sheep brains. I browned the pieces quickly, hearing rabbit can be quite dry, and braised it in broth, white wine, butter, shallots, garlic and thyme. I reduced the braising liquid on the stove top, chucked in a few tables spoons of Dijon and stone ground mustard, served it with parsley and zucchini rice, and descended up on it with ravaging vigor. It was killer, it also made the kitchen smell nice. Not too gamey, which is good, because kangaroo never seemed to be cooked right, despite claims of it being delicious. I've rediscovered my affinity for quinoa tabbouleh, and have sights on lamb couscous, since I found dirt cheap ras al hanout at one of the many hallal butchers in Antony (Bless France's relative proximity to Northern Africa. )