Rabbit with mustard & bacon

Prep: 40 mins Cook: 1 hr Plus pressing

More effort

Serves 4
Barney's restaurant classic involves a bit of chef's technique and gives you a stunning result

Nutrition and extra info

Nutrition: per serving

  • kcal352
  • fat27g
  • saturates14g
  • carbs1g
  • sugars1g
  • fibre0g
  • protein27g
  • salt1.78g
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Ingredients

  • 50g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • small handful parsley and tarragon leaves, chopped
    Tarragon

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 1 small garlic clove, crushed
  • grated zest ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 rabbit legs (see tips below)
  • 10 slices pancetta from a pack
    Pancetta

    Pancetta

    pan-chet-ah

    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

For the mustard sauce

  • 3 tbsp crème fraîche
  • 1 tbsp Dijon mustard
  • 1 tbsp grain mustard
    Mustard

    Mustard

    muss-tard

    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • lemon juice
  • steamed, peeled new potatoes, to serve
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

Method

  1. Mash the butter with the herbs, garlic and lemon zest, then chill. This can be done up to a day in advance. Use a small sturdy knife to scrape the meat away from the thigh bone part of the rabbit leg. Try and create a pocket around the bone rather than cutting into the actual meat. When you get to the joint, cut or snap the bone away.

  2. Halve the butter, roll into two logs, then stuff into the cavity of each rabbit leg. Wrap the slices of pancetta around each leg so that they join underneath. The rabbit can be prepared up to a day ahead and kept in the fridge.

  3. Heat oven to 220C/200C fan/gas 7. Place the rabbit on a shallow roasting tray and roast for 20-30 mins (see tip below), then leave to rest for 5 mins. While the rabbit is cooking, make the sauce. Heat the crème fraîche with both mustards and simmer for 2-3 mins until thickened slightly. Season to taste, then add a squeeze of lemon juice and set aside.

  4. To serve, spoon some sauce onto each plate and carve the rabbit into thick slices. Arrange the rabbit on top of the sauce with some steamed new potatoes on the side.

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Comments, questions and tips

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Comments (1)

sarahw31's picture
4

We rear our own rabbits for the table and tried this recipe for dinner last night. It's very easy and delicious. I totally boned out the legs to stuff them and I would reduce the amount of mustard in the sauce next time as it was a bit too much for us. A nice addition to our rabbit recipe book.

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