Braised Rabbit in Mustard Cream Sauce Kit for 4
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Not eligible for shipping to CanadaEdwin’s signature Lapin A la Moutarde de Dijon is a classic French dish of rabbit legs braised in white wine, cream, Dijon mustard, and whole grain mustard, which is reduced into a luxurious sauce. It’s served with roasted potatoes and braised fennel, just like at a Parisian brasserie.
At Cleveland’s Edwins, they believe in second chances. Founded by classically trained chef Brandon Edwin Chrostowski in 2007, Edwins offers formerly incarcerated adults a foundation in the culinary and hospitality industries, and the support network necessary for long-term success. The driving principle behind Edwins is that every human being, regardless of their past, has a right to a fair and equal future. And the food? It’s truly spectacular: Edwins also happens to be one of Cleveland’s finest French restaurants.
This package serves 4 people and includes
- 4 Braised Rabbit Legs with Sauce (each approx. 13.8 oz.)
- 4 pcs. Pernod Braised Fennel (each approx. 3.5 oz.)
- Roasted Potatoes (36 oz.)
- Items ship frozen with ice packs, may thaw during transit.
- Upon arrival, store rabbit in the refrigerator for up to 2 days or in the freezer for up to 2 months.
- Upon arrival, store remaining items in the refrigerator for up to 2 days.
To Serve
- If frozen, allow rabbit to thaw in the refrigerator overnight.
- Bring 6 quarts of water to a boil and preheat oven to 350°F.
- Remove potatoes from bag and place in an ovenproof baking dish.
- Remove fennel from bag and place in a separate additional oiled, ovenproof baking dish
- Place the sealed bag containing the rabbit in boiling water for 12 minutes.
- Place the baking dishes containing potatoes and fennel in the oven for approx. 5-7 minutes or until hot.
- Once all ingredients are fully hot, place potatoes and fennel on plate and top with rabbit and sauce.
- Serve and enjoy!
Rabbit Leg, Onion, Chardonnay Wine, Heavy Cream, Dijon Mustard, Whole Grain Mustard, Yukon Potatoes, Oil, Salt, Pepper, Fennel, Onion, Pernod, Chicken Stock, Thyme, Bay Leaves, Butter, Orange Juice
Allergens: Milk/Dairy
French Fine Dining, on a Mission
French Fine Dining, on a Mission
At Cleveland’s EDWIN'S, they believe in second chances. Founded by classically trained chef Brandon Edwin Chrostowski in 2007, EDWIN'S offers formerly incarcerated adults a foundation in the culinary and hospitality industries, and the support network necessary for long-term success. According to Chrostowski, "The driving principle behind EDWIN'S is that every human being, regardless of their past, has a right to a fair and equal future."
EDWIN'S has been a James Beard Award Semi-Finalist, has been praised by the New York Times and the Washington Post, and has even been the subject of an Oscar-nominated documentary called “Knife Skills.” And the food? It’s truly spectacular: EDWIN'S also happens to be one of Cleveland’s finest French restaurants. From their signature house-blend burger to braised rabbit in mustard cream sauce to their take on Cleveland’s iconic Polish Boy sausage, EDWIN'S signature dishes are now shipping nationwide. Enjoy a luxurious meal & support a worthy cause in the process!
