Civit of Lapin with Dijon Mustard and
recipe has been provide by Sasha Hazael of GoHolidayFrance.
runs cooking and wine tours in the Lamguedoc region
of France. The cooking courses can be form two to five
days and specialise in the cuisine of the region which
has influences from Spain, Africa and the Far East.
The courses are 'hands-on' lessons, not just demonstrations
of cooking techniques. The courses specialise in the
art of presentation and the principles of cordon-bleu
cuisine. Anything is possible on these holidays and
you could choose to do whatever you want. For example
you could have a two week or ten day holiday with a
four day cookery course and two days of wine tours and
several days of relaxation.
Hazael has been a cook and food stylist for photography,
advertising, design companies and editorial for fifteen
years. Because of that, she has a very wide experience
of different styles and cultures of cuisine. She guides
students through the practical skills involved in preparation,
but also the presentation of the finished dish. You
can also elect to take a combination course with the
emphasis on wine as well as food, tours and a lot of
hands on lessons.
also writes the All
About Wine section. This recipe is one of the
recipes published to go with the MATCH YOUR WINE
WITH YOUR FOOD section.
Rabbit, cut into sections.
4 thick slices of belly of pork, cut into chunks
2 large onions, chopped
6 cloves of garlic, halved
1 large stick of celery, chopped
2 leaves of fennel, chopped
4 carrots, sliced
1/8 pint extra virgin olive oil
2 dessertspoons Dijon mustard
1/2 bottle of dry white wine (Duos: cépage
of sauvignon blanc and chardonnay)
1 cup of Muscat St Jean de Minervois (medium sweet
1 pint of chicken stock
2 tablespoons Crème fraiche
Flour roux balls to thicken
1 tablespoon chopped coriander or flat leaf parsley
off the rabbit and pork in a small amount of olive
the meat and the next 9 ingredients in a large mixing
bowl to marinade for one day.
all the ingredients together in a large saucepan,
with the bouquet garni and add the stock to just above
on a low heat for about an hour and a quarter or until
the rabbit is tender.
the liquid off from the meat and cool the liquid in
oil and mustard scum will come to the surface. Drain
this off and thicken the sauce with the roux and cream;
return the clear stock to the meat and bring up to
over the fresh herbs.