Lapin Paupiettes a la Moutarde(Rabbit) with Vegetable Tian

No, I didn’t make the rabbit paupiettes.   It was the traiteur(butcher/caterer) again.  And actually, it was Jade’s idea to buy them.   So un-American, but I guess she’s been eating rabbit at school for lunch and thinks it’s good.  I have to admit, they looked good.  A paupiette is a piece of meat, beaten thin and stuffed with vegetables, fruits or ground meat. In this case, ground pork.

When I got the paupiettes home, I just sprinkled with salt, pepper, olive oil and white wine.  I roasted them in a 350 oven for 55 minutes, basting from time to time.  If you would like to make these yourself, there is a recipe for them at the link below but it’s in French.  I didn’t find anything in English.  But do a search for “veal bundles” and you’ll get the idea.        http://leflodessaveurs.canalblog.com/archives/2009/09/26/15196197.html

I did make a vegetable tian by layering slices of eggplant(steamed for 10 minutes), tomatoes and onion in a baking dish.  I sprinkled it with salt, pepper, dried basil, thyme, fennel and rosemary then drizzled olive oil over all.  I baked this at the same time with the rabbit.   However, because the one oven is too small to take more than one baking dish, I had to use two.   An American oven would be able to handle both dishes.   Still, I love my Lacanche!

This was such an easy, yet elegant meal!   It’s too bad that traiteurs, if available in the U.S., are so expensive.   I think there’s a traiteur near you Laura; go for it!

Wine:  Choose a light red wine like a Gamay

About cookinginsens

An American living in Burgundy, France
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