It’s old Ma Titine who lost her cat… and found her on her plate. Here is the rabbit recipe with mustard and cider.
Today I’m going to share with you an authentic family story, a none very funny joke but that will remain in the memories : the day when my granny ate a cat. I heard that was something common in Switzerland (hahaha) but it must be so also in France :).
To make this story short, a cat if it prepared and you cut off head and tail, well it looks like a rabbit. So Titine’s husband brought her a “rabbit” who was actually her cat… And that’s how Titine cooked her car and how the whole table, including my grand mother, ended up enjoying her favorite pet!
Rabbit with Mustard and Cider Sauce
- 1 rabbit
- 40 gr butter
- 2 shallots
- 2 tbsp flour
- 25 cl cider French from Bretagne or Normandie
- 20 cl water
- 1 bouquet garni
- 5 tbsp dijon mustard
- 25 cl fat cream
- 1 tsp maizena
- Cut the rabbit. I admit that I'm not really used to it so this time I did not go to ask my grandmother but I watched this very informative video!
- Flour the pieces.
- Melt butter in the casserole.
- Peel and cut your shallots.
- Add cider, water, bouquet garni, salt and pepper.
- Bring to a boil.
- Leave to cook for 1 hour over low heat.
- Add mustard and liquid cream. Dilute 1 tsp of maizena.
- Let the sauce thicken for about 30 minutes.