Sunday night dinner dinner tonight consisted of lapin a la moutarde, a
Dijonnais bistro classic of rabbit in mustard sauce. This was
accompanied by mashed sweet potato and morels sauteed in butter with
asparagus. To accompany the bunny, I opened:

1990 Georges Mugneret Ruchottes-Chambertin
nose: cedar, tart raspberry, mushrooms, later turning spicy
palate: acidic, fresh fruit, medium body

This wine defied the stereotype of '90 Burgundies as roasted or
overripe. Lovely fresh raspberry fruit and a spicy perfume to the nose
were the dominant characteristics. It went fabulously with the rabbit
and with the morels, though I had water after the asparagus to avoid
clashes with the wine. A very solid if not transcendental Burgundy
experience.

Mark Lipton
--
alt.food.wine FAQ: http://winefaq.cwdjr.net

"Mark Lipton" wrote .......
> Sunday night dinner dinner tonight consisted of lapin a la moutarde, a
> Dijonnais bistro classic of rabbit in mustard sauce. This was
> accompanied by mashed sweet potato and morels sauteed in butter with
> asparagus. To accompany the bunny, I opened:
>
> 1990 Georges Mugneret Ruchottes-Chambertin
> nose: cedar, tart raspberry, mushrooms, later turning spicy
> palate: acidic, fresh fruit, medium body
>

Hi Mark - may I ask...

Are you able to pop down the road buy a bunny
Or maybe you go out and lasso your lapin
Perhaps you sneak up and capture your coney while it is sunning itself....
Or - do you have a big gun and just shoot the little f****r on your front
lawn?

Sorry Mark - it has been raining on and off for three weeks and the weather
is coming straight out of the Antarctic and, this evening, I have taken to
warming my inner self with a rather large Highland Park 18 year old single
malt!!!!!!!

Cheers - Joe Rosenberg

st.helier

> Here in France they just show up at the door and commit harakiri.
>

I hear in Oz you gotta tie your rabbit down, sport. Still, no worries, eh,
mate?
<introspective>or was that, tie your kangaroo down?</introspective>

Cheers

Nils

PS ... or wombat?

On May 18, 1:44*am, Mark Lipton > wrote:
> Sunday night dinner dinner tonight consisted of lapin a la moutarde, a
> Dijonnais bistro classic of rabbit in mustard sauce. *This was
> accompanied by mashed sweet potato and morels sauteed in butter with
> asparagus. *To accompany the bunny, I opened:
>
> 1990 Georges Mugneret Ruchottes-Chambertin
> nose: cedar, tart raspberry, mushrooms, later turning spicy
> palate: acidic, fresh fruit, medium body
>
> This wine defied the stereotype of '90 Burgundies as roasted or
> overripe. *Lovely fresh raspberry fruit and a spicy perfume to the nose
> were the dominant characteristics. *It went fabulously with the rabbit
> and with the morels, though I had water after the asparagus to avoid
> clashes with the wine. *A very solid if not transcendental Burgundy
> experience.
>
> Mark Lipton
> --
> alt.food.wine FAQ: *http://winefaq.cwdjr.net

Meal sounds fabulous.
I don't think I've ever had the Mugneret Ruchottes, but know some
regard it as even better than Rousseau and Roumier. Not surprised that
it's not overripe, as the Mugneret-Gibourg wines are so damn elegant.
Thanks so much for notes

On May 18, 1:44�am, Mark Lipton > wrote:
> Sunday night dinner dinner tonight consisted of lapin a la moutarde, a
> Dijonnais bistro classic of rabbit in mustard sauce. �This was
> accompanied by mashed sweet potato and morels sauteed in butter with
> asparagus. �To accompany the bunny, I opened:
>
> 1990 Georges Mugneret Ruchottes-Chambertin
> nose: cedar, tart raspberry, mushrooms, later turning spicy
> palate: acidic, fresh fruit, medium body
>
> This wine defied the stereotype of '90 Burgundies as roasted or
> overripe. �Lovely fresh raspberry fruit and a spicy perfume to the nose
> were the dominant characteristics. �It went fabulously with the rabbit
> and with the morels, though I had water after the asparagus to avoid
> clashes with the wine. �A very solid if not transcendental Burgundy
> experience.
>
> Mark Lipton
> --
> alt.food.wine FAQ: �http://winefaq.cwdjr.net

You're right about the 90's being "roasted or overripe". I haven't
had a 1990 Mugneret but it's always great to have a "transcendental"
burg experience.

st.helier wrote:

> Are you able to pop down the road buy a bunny
> Or maybe you go out and lasso your lapin
> Perhaps you sneak up and capture your coney while it is sunning itself....
> Or - do you have a big gun and just shoot the little f****r on your
> front lawn?

Fortunately for us, we have a great local grocery that sells things like
locally grown chicken, lamb and rabbit as well as the morels that we
used in this meal. They also sell the best fish in town, smoke their
own bacon, etc. etc. Between these guys and the farmers' market, we get
90% of our food. We just go to the big grocery store for canned
(tinned) goods, milk and a few other staples.

HOWEVER... there is a local bunny population around our house and if
they start making moves toward our strawberries or tomatoes might very
well motivate me to make dinner of them, too ;-)

>
> Sorry Mark - it has been raining on and off for three weeks and the
> weather is coming straight out of the Antarctic and, this evening, I
> have taken to warming my inner self with a rather large Highland Park 18
> year old single malt!!!!!!!

Steady rains here, too, milud. 10 cm on Friday night, resulting in
flooded basements in our hilltop neighborhood. Fortunately for us, the
wine cellar was spared, so no mildew to contend with.

Mark Lipton
--
alt.food.wine FAQ: http://winefaq.cwdjr.net

DaleW wrote:

> Meal sounds fabulous.

It's a bit of effort, since I started by making my own stock in the
early afternoon, but Jean and I both love the dish, so it's worth it on
occasion. Here's the basic recipe:

1 large (3 lb) rabbit, butchered
1/3 cup Dijon mustard
1 Tbsp fresh thyme leaves (1 tsp dried)
salt and pepper
3 Tbsp olive oil

Coat the rabbit parts with a mixture of mustard and thyme leaves.
Season with salt and pepper to taste. Heat the olive oil in a large
frying pan over medium heat and lightly brown the rabbit pieces. Remove
the rabbit to a platter, lower the heat to medium-low and lightly brown
2 Tbsp chopped shallots. Then, add:

2 cups chicken or game stock
1 cup dry white wine

and bring to a boil, scraping up the browned bits from the pan. Boil
for 5 min, then add the rabbit back in, lower heat to a low simmer and
cover the pan. Heat over low heat for 45 min, or until the rabbit is
tender. Remove the rabbit to a platter, cover to keep warm and strain
the sauce. Add 1 Tbsp of chopped herbs (parsley, chives and/or chervil)
and reduce the sauce over high heat to half of its original volume. Add
2-3 drops of lemon juice and a few turns of black pepper. Pour sauce
over rabbit pieces when serving.

> I don't think I've ever had the Mugneret Ruchottes, but know some
> regard it as even better than Rousseau and Roumier. Not surprised that
> it's not overripe, as the Mugneret-Gibourg wines are so damn elegant.
> Thanks so much for notes

That's good to hear. This was purchased in an auction lot with the '90
Jadot Hospices Cuvée Dr. Peste that I posted on a while ago and was,
quite frankly, the reason that we bid on the lot. No regrets at all.

Mark Lipton

--
alt.food.wine FAQ: http://winefaq.cwdjr.net

On Mon, 18 May 2009 21:36:12 +1200, "st.helier"
> wrote:


>Sorry Mark - it has been raining on and off for three weeks and the weather
>is coming straight out of the Antarctic and, this evening, I have taken to
>warming my inner self with a rather large Highland Park 18 year old single
>malt!!!!!!!
>
>Cheers - Joe Rosenberg
>
>st.helier

My Lord, m'lord, I just checked the weather for your area. Have you
moved lock stock and barrel to Dunedin??? And I thought it was raining
and unseasonably cold (for us anyway) here in Florida. Could use some
of that single malt, but will settle for Beaujolais Village with
burritos.