I was inspired by a recipe in Gourmet Traveller Wine to make Lapin à la moutarde yesterday for dinner. A very expensive rabbit was purchased (CHF 42.80), marinated in Dijon mustard and olive oil, browned and cooked in a pot and eaten with much gusto.
A bottle of 2007 Shaw & Smith M3 Chardonnay went into the pot, & some in the cook, and a bottle of 2009 Shaw & Smith Adelaide Hills Shiraz accompanied the meal.
A better meal was not served in Niederglatt last night, in my humble opinion. YUMMMMMMMM
1 comment:
haha too good - best i show this one to Noodle ... Moose
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