Rabbit with Mustard (Lapin à la Moutarde)
Rabbit with Mustard (Lapin à la Moutarde)
Serves: to serve 4 - 6
Prep Time: 15 Minutes + waiting
Cook Time: 1 Hour 30 Minutes
Ready In:
1 hr
45 mins
+ waiting
ingredients
3½ lb -
prepared rabbit (skinned and gutted)
2 teaspoons - cornflour (cornstarch or wheat starch)
½ pint - dry white wine
2 - onions
3 - carrots
- parsley sprigs
1 - bouquet garni
1 clove - garlic
2 - cloves
- salt and pepper
6 rashers (slices) - streaky bacon
2 tablespoons - Dijon mustard
2 sprigs - thyme
2 teaspoons - cornflour (cornstarch or wheat starch)
½ pint - dry white wine
2 - onions
3 - carrots
- parsley sprigs
1 - bouquet garni
1 clove - garlic
2 - cloves
- salt and pepper
6 rashers (slices) - streaky bacon
2 tablespoons - Dijon mustard
2 sprigs - thyme
directions
- Peel and chop the onions. Peel and roughly chop the carrots. Peel and crush (mince) the garlic. Place the rabbit in a large dish, add the wine, onions, carrots, herbs, garlic and cloves then season with salt and freshly ground pepper to taste. Leave to marinate for at least 12 hours, stirring occasionally, Drain well through a sieve (strainer) and reserve the liquid (discarding the solids).
- Wrap the bacon around the rabbit and secure with string. Spread the mustard over the whole rabbit and place in a roasting tin. Cook in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for about 1½ hours until tender, basting occasionally.
- Place the rabbit on a warmed serving dish, remove the string and keep warm. Add the reserved marinade to the roasting pan, place over a high heat and boil for 5 minutes. Spoon over the rabbit, garnish with thyme and serve with Peppered Cabbage.