Lapin à la moutarde à l’ancienne

Lapin à la moutarde à l’ancienne

Lapin à la moutarde à l’ancienne

Compte tenu de mes origines et de la distance qui nous séparait, je n’irai pas jusqu’à dire que ma grand-mère me cuisinait un formidable lapin à la moutarde. Par contre, étant jeune et en vacances au pays, j’ai allègrement profité de bons petits plats Algériens. C’est fou à quel point les grands-mères savent préparer des plats simples mais gourmands pour toute une famille avec très peu d’ingrédients.

Je trouve qu’elles ne sont pas suffisamment misent à l’honneur. On toujours tendance à faire références à des grands cuisiniers ou pâtissiers mais que très rarement à nos grands-mères. Pour le coup, me concernant c’est un peu loupé. Ce n’est pas grave, j’ai tout de même voulu en parler.

Donc, pour le lapin, je ne vais pas m’appuyer sur des expériences transmises mais sur le dictionnaire international que tout le monde consulte en ligne quotidiennement. Une touche d’expérience et quelques pages lues sur Internet et le tour est joué.

Symbole de fécondité, on le servait généralement au moment de la fête de Pâques, pour finalement en récupérer la fourrure, utilisée encore aujourd’hui dans la confection des robes des magistrats.

Choisissez de préférence un lapin fermier, en règle générale ils sont nourris à l’herbe et aux céréales. Si vous avez un doute, fiez-vous au label rouge. Ils sont plus chers mais de très bonne qualité. Question qualité, le lapin doit posséder un râble rebondi, être trapu et avoir une jolie couleur rosée.

Il faut compter environ 25 minutes de préparation et 40 minutes de cuisson pour réaliser ce plat. Plus la cuisson est longue, meilleure est la sauce.

Ustensiles nécessaires pour cette recette :
→ 1 faitout ou idéalement une cocotte avec un fond émaillé (pour la sauce)
→ 1 faitout en inox pour faire revenir les morceaux de lapin
→ 1 grand saladier
→ 1 spatule en bois
→ 1 spatule en bois au bout carré (pour décoller les sucs)
→ 1 éplucheur Victorinox (vous retrouverez sa fiche technique dans l’onglet « Ustensiles »)
→ 1 grand couteau bien aiguisé (pour couper les morceaux de lapin)
→ 1 chinois (pour filtrer le jus de cuisson)
Ingrédients :
→ 1 lapin entier ou déjà préparé par votre boucher
→ 3 carottes
→ 1 gros oignon
→ 2 petites échalotes
→ 1 bouquet garni
→ 200 gr de champignons de Paris épluchés
→ 2 x 20cl de vin blanc de cuisine
→ 10cl d’eau
→ 2 cuillères à soupe de crème fraiche épaisse (pas de crème liquide ou de crème fraîche allégée)
→ 60 gr de beurre
→ 2 CAS d’huile d’olive
→ 1 CAS de moutarde de Dijon et 1 CAS moutarde à l’ancienne
→ Sel
→  3 grains de poivre rouge du Cambodge (offert dernièrement – Merci Nora/Richard)

Préparation du lapin : (vous pouvez demander à votre boucher de le faire)
Au tout début, je n’arrivais pas à découper le lapin, je trouvais cela répugnant. C’est ma femme qui s’en chargeait. Ensuite, je lui demandait de couper la tête et je me chargeait du reste. Maintenant, je fait tout…je suis un grand garçon 🙂 .

Si vous souhaitez découper votre lapin vous-même, cela se déroule en quatre étapes :

  • Retirer le foie, les poumons et le cœur (ma femme mange tout)
  • Désarticuler puis découpez les cuisses,
  • Désarticuler puis découpez les pattes,
  • Retirer le coup et tailler le râble en plusieurs morceaux.

Lapin à la moutarde à l’ancienne

Dans un faitout en inox,  faire chauffer 30 gr de beurre et 2 cuillères à soupe d’huile d’olive.
A feu vif, faire revenir tous les morceaux jusqu’à obtenir une coloration délicieuse. Répéter l’opération pour tout les morceaux. Il faut compter environ 2 minutes par morceau pour avoir une belle coloration. Ne pas mettre tous les morceaux en même temps, il faut que la viande soit en contact avec le gras pour colorer.
Au fur et à mesure de la cuisson des morceaux de viandes, les transvaser dans un saladier. Réserver.

Lapin à la moutarde à l’ancienne

Une fois tout les morceaux dorés et retirés du fait-tout en inox, baisser légèrement le feu puis verser le vin blanc de cuisine (20cl) froid en une fois. L’objectif est d’obtenir un choc thermique qui décollera les sucs, à décoller avec une spatule en bois.
Transvaser le jus récupérer dans un bol au travers d’un chinois afin de filtrer les impuretés.

Lapin à la moutarde à l’ancienne

Préparation de la sauce à la moutarde :
Dans un autre faitout, à feu moyen, faire suer l’oignon et les échalotes (2) avec 30 gr de beurre pendant 5 minutes.

Lapin à la moutarde à l’ancienne

Ajouter le vin blanc (20cl), laisser réduire pendant 2 minutes puis ajouter 1 cuillère à soupe de moutarde de Dijon et 1 cuillère à soupe de moutarde à l’ancienne. Mélanger.

Lapin à la moutarde à l’ancienne

Ajouter les deux cuillères à soupe de crème fraîche épaisse et le bouquet garni. Saler et poivrer.
Transvaser les morceaux de viande et le jus filtré dans le faitout. A feu doux, laisser cuire le temps de préparer les carottes.
Eplucher les carottes (2) puis les ajouter dans le faitout.
Ajouter 10cl d’eau, poser le couvercle et laisser mijoter pendant 20 minutes à feu doux avec le couvercle et 20 minutes sans le couvercle.
Mélanger de temps en temps.

Lapin à la moutarde à l’ancienne

Si vous ne comptez pas servir tout de suite, éteindre et laisser le faitout avec le couvercle. Réchauffer le plat pendant 5 minutes à feu très doux sans couvercle juste avant de servir. Ne pas hésiter à ajouter un peu de crème liquide si vous trouvez que la sauce est trop épaisse.

Lapin à la moutarde à l’ancienne

En règle générale, je prépare un riz brun de Camargue (merci Tata/Tonton) ou des pommes de terre vapeur.

Informations utiles :
→ Si vous n’êtes pas à l’aise avec la découpe de la viande, demander à votre boucher de le faire.
→ Évitez le lapin industriel, c’est une horreur.
→ Vous pouvez préparer le plat le matin ou la veille c’est encore meilleur. Personnellement, je préfère les plats réchauffés. En règle générale, j’en fais toujours plus pour pouvoir en remanger 48 heures plus tard.
→ Si vous disposez d’une cocotte en fonte, n’hésitez pas un instant à l’utiliser. Tous les ustensiles de cuisine en fonte diffusent la chaleur de façon très homogène.
→ Vous pouvez ajouter des champignons de Paris et des oignons grelots comme pour la blanquette de veau. Pour les champignons, ajoutez-les 20 minutes avant la fin de la cuisson. Par contre, les oignons grelots, faites-les dès le début de la cuisson.
→ Si vous n’êtes pas pressé, prolonger la cuisson de quelques minutes.
→ En accompagnement, vous pouvez également choisir de faire un écrasé de pommes de terre.
→ N’hésitez pas à ajouter un peu de crème liquide si vous n’avez plus assez de sauce. il n’y en a jamais assez avec le lapin.
→ Ne mettez pas trop de crème fraîche, vous risquerez de ne plus apprécier le goût de la viande.
→ Prenez une crème fraîche épaisse et bien grasse. Plus sa teneur en graisse est faible, plus une sauce coagule. La crème entière convient mieux pour affiner une sauce et la rendre onctueuse.
→ Conserver le plat au frais pendant 48 heures sans problème. Il n’en sera que meilleur. Réchauffer le plat à feu très doux en mélangeant régulièrement.

Prenez le temps de cuisiner et surtout, faites-vous plaisir …

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  84. Durch die Reibung zwischen Ihrem Finger und der Papieroberfläche entsteht Wärme, wodurch sich das Papier an den beschriebenen Stellen schwarz färbt.
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    noch nach vielen Jahren ausgezeichnet lesbar. Der Thermodruck auf den Belegen aller unserer Thermorollen ist bei sachgemäßer Lagerung über 10 Jahre hinaus lesbar.
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