Rabbit or lapin seems to be as commonplace as beef, chicken or lamb in French cuisine. It is commonly available in any local supermarket right beside chicken, duck and other poultry.
Last week, we happened to have a lovely dinner at the local ‘bar tabac’ (the local joint where workers in the area hang out and have their lunch daily or a beer at the end of the day) where Monique, the lady who runs it, cooked up quite a meal. We’ve come to love these rustic meals where you’re fed until you have to be rolled out of your seat – the usual meal consists of at least 4 courses if not more, all for a princely sum of around 11-15 EUR including a carafe of wine. So, when at Monique’s place, we tasted the main course of rabbit, it reminded me of how i’d tried out a rabbit in mustard sauce recipe once before. We’d really enjoyed it and when I spotted some great looking rabbit meat on our last supermarket trip, I knew I had to make it once more and share it here.