We have a fantastic rabbit with dried prunes and dark beer stew in my country, but this time I made this rabbit and mustard dish, something you would find more in France and even Spain.
It's not a stew but a braise. The difference is that a braise uses much less liquid, this also means that your pan or pot has to be quite large to arrange the pieces side by side, never on top of each other. So, in fact, braising is ideal for people who want to prepare just a few pieces, like only legs or so.
So the dish should be called braise rabbit in mustardsauce, braised Belgian endives and a vegetable mix of potato, turnip and carrot.
Vegetables (potato/turnip/carrot mix); start with the veggies, they have to cool anyway to proceed and... please DO save the cooking water, we will use that as a light vegetable stock! Cut potato, turnip and carrots in the shapes you want. Put in salted not too hard boiling water for 20 minutes, depending on the size of your chunks.
Keep some of the cooking water that now tastes like a light veggie stock and let put the veggies aside to cool entirely.
Belgian endives; this is my favorite way of preparing them. Simply fry them shortly in butter, on their whole, in a cooking pot, in which they fit side by side, not stacked. Season well with s&p and nutmeg. Pour in some plain water (approx. 1 finger high). Make a "cartouche" or in plain words, tear or cut a piece of parchement paper and push straight on top of the endives. Best to make a small hole in the paper. Additional, put the pot's lid on, reduce the fire to low and let braise for 45-60 minutes. Turn the endives a few times but not to often. They should come out soft and caramelized like in the picture.
Rabbit; time to use your nice castiron pots! Fry the pieces in sunflower oil for quite a long time (15 minutes-ish) on medium high fire. Season well with s&p. Remove the meat. Now put in some chopped shallots and garlic to taste and let fry. Add a small tbsp of plain flour and let fry a bit. Add a good dash of white wine, stir well and let cook until the alcohol is complete gone (you notice when the smell changes). Put the meat back in and immediately add a 2 fingers high amount of the cooking water of the veggies, stir well. Reduce the fire to low and let braise for 90 minutes or until nicely done. Turn the pieces only a few times if necessary.
Remove the meat, add a small dash of cream, add a tbsp of plain Dijon mustard ànd as much grainy mustard as you wish. Add chopped parcely.
Fry the potato/turnip/carrot mix in a little sunflower oil. Serve.
(click image to enlarge)