Rabbit -Roasted with 3 Different Mustards
Rabbit is not a common meet in the US but pretty common in Europe and made this way with the 3 different mustards which give it a very distinctive and wonderful flavour. If you make this dish please take a photo and post together with a recipe. Thank you
Rabbit -Roasted with 3 Different Mustards
Rabbit is not a common meet in the US but pretty common in Europe and made this way with the 3 different mustards which give it a very distinctive and wonderful flavour. If you make this dish please take a photo and post together with a recipe. Thank you
Cooking Instructions
- 1
Preheat the oven to 200°C
- 2
Mix the Masters in a bowl and spread over the rabbit.
- 3
Put the carrot and onion slices in a roasting pan and scatter the tarragon over the top.
- 4
Pour in 120 mL (1 cup), then arrange the meat on the top
- 5
Roast for 25 to 30 minutes, basting frequently with the juices until the rubber is tender.
- 6
Remove the rabbit to a heated serving dish and keep hot.
- 7
Using a slotted spoon, remove the carrot and onion slices from the roasting tin and discard
- 8
Place the roasting tin on the top of the stove and add the white wine. Boil to reduce by about two thirds.
- 9
Stir in the cream and allow to bubble up for a few minutes.
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