TN: Wines with bunny (Burg, Loire, Prosecco)

I'll have to look for the recipe, but it is a classic of Dijon. For my part, I find that the lapin a la moutarde that I make pairs best with serious Cru Beaujolais. Your Marsannay may not be far removed from that, though.

Mark Lipton

Hi Dale, I saved this recipe when I saw it in the times. How was it? Would you do anything differently from the recipe as presented?

Regards, Jon

I thought it was a good example, though it wouldn't have bothered me to have left in the creme fraiche as in Boulud's orginal. I love recipes with mustard - mustard can be a wine killer, but with braising or other long cooking methods it is an accent without acridity. Ron did 2 rabbits, and served over pappardelle. He felt it could have been a little more sauce, but I thought fine.

I thought it was a good example, though it wouldn't have bothered me to have left in the creme fraiche as in Boulud's orginal. I love recipes with mustard - mustard can be a wine killer, but with braising or other long cooking methods it is an accent without acridity. Ron did 2 rabbits, and served over pappardelle. He felt it could have been a little more sauce, but I thought fine.

Thanks. Off to find some hare.

Jon

You probably know this but for the peanut gallery hare and rabbit are not the same thing, nor would they necessarily go with the same wines or preparations. (Though hare with mustard sauce sounds good, too!)

Hare is much gamier and generally calls for a pretty big red, whereas rabbit is very wine versatile, like chicken, depending on the sauce.

There's a hare living somewhere near here I'd like to serve with sauce, or without. He's a whopper, and can strip bark off a tree near waist high.

-E

Emery, Actually, I did know that. It was a poor attempt at being witty. A bit too much Two Hands Bella's Garden the night before to pull it off.

Jon