Baked mustard rabbit
Member recipe by richardbagnall
Rabbit recipe from Country Life Mag March 2nd 2011. Works just as well with chicken drumsticks
- 2 rabbits about 1kg each
- salt and pepper
- 12 tbsps strong dijon mustard
- 2 tsps mustard seeds, crushed (optional)
- 360ml creme fraiche or 420ml heavy cream
- 8 garlic cloves, sliced
- 225g thick-sliced bacon or pancetta, cut crosswise into 1/4 inch-wide lardons
- 4 bay leaves
- a little dry white wine or chicken stock if needed.
- Cut the rabbit into 6 pieces as follows: cut the saddle into two pieces. Divide the hind legs, cut the fore section in half through the backbone leaving the forelegs attached to the ribs.
- Season the rabbit pieces generously with salt and pepper and put them into a large bowl. Add the mustard, mustard seeds, creme fraiche, garlic, bacon and bay leaves. Strip the leaves form the thyme and sage branches, chop them roughly (you want about 2 tablespoons of each) and add to the bowl. With your hands, smear the ingredients all over the rabbit pieces to coat evenly. Cover and let the flavours meld for an hour or two, or overnight, in the fridge.
- Bring the rabbit to room temperature, and preheat the oven to 200 C. Place the rabbit pieces, along with every drop of their juicy seasoning, in two shallow, oval earthenware baking dishes just large enough to hold them.
- Bake on the middle shelf of the oven for about 1 hour, turning the pieces as they brown. The rabbit should be nicely browned and the juices quite reduced.
- If they seem to be browning too rapidly, lay a piece of foil on top, then incover for the last 10 minutes of cooking. If the sauce seems too reduced, splash a little white wine or chicken stock into the bottom of the baking dish, and cook for a few minutes longer. Serve.