Why am I eating for my blood type? No apparent reason, other than for the random desire for challenge. More likely, it was just an excuse for trying my hand at rabbit. This recipe, adapted from David Tanis' A Platter of Figs and other Recipes, was pretty straightforward and provided a full, wintry feel. Next time, I'd like to try to get a hold of a rabbit with skin, just to try for that crispy texture.
Rabbit Roasted with Mustard
Ingredients
1 rabbit, 2 1/2 to 3 lbs
salt and pepper
1/4 cup Dijon mustard
2 tsp mustard seeds, crushed
1 1/2 cups heavy cream
10 garlic cloves, sliced
1/2 pound thick sliced bacon
4 bay leaves
1/2 can beer
thyme branches
sage branches
Directions
Cut the rabbit into 6 pieces, the legs and then the saddle in half. Season rabbit with salt and pepper. Marinade at least 1 hour in the mustard, mustard seeds, heavy cream, garlic, bacon, bay leaves, thyme and sage.
Preheat oven to 400 F. Place rabbit in a low sided baking dish with as much marinade as you can get out of the bowl. Bake for 1 hour, turning the pieces as they brown.
Remove rabbit from the pan. Heat the pan over low to medium heat. De glaze the pan with half a can of beer or a cup of wine and heat until thick. Place rabbit back into pan to heat through and serve.
No comments:
Post a Comment