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Ingrédients / pour 4 personnes :
- 1 ragondin (2 à 3 kg) découpé
- 1 oignon
- 8 cuillères à soupe de moutarde
- 1 échalote
- 1 gousse d'ail
- 1/2 l de vin blanc
- 300 g de champignons de Paris
- 50 g de farine
- 1 bouquet garni
- sel
- poivre
- persil
Préparation : 15 minutes
Cuisson : 1 heure
1 - Badigeonnez les morceaux de ragondin avec de la moutarde forte (n'hésitez pas sur la quantité, la moutarde perd de sa force avec la cuisson) puis farinez les morceaux.
2 - Faites revenir le ragondin dans faitout avec un peu d'huile à feu moyen, puis enlevez les morceaux du faitout.
3 - Faites suer la garniture aromatique (échalote, oignons et persil) à feu doux dans le faitout avec les sucs de cuisson du ragondin.
4 - Remettez les morceaux de ragondin dans le faitout, et mouillez avec 1/2 litre de vin blanc sec. Salez et poivrez.
5 - Un quart d'heure avant la fin de la cuisson, ajoutez les champignons coupés en quartier.
Alex
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