Lapin rôti à la moutarde

Roast rabbit with mustard sauce

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Classic Koffmann

By Pierre Koffmann

Published 2016

  • About

Wild rabbit has a subtle gamey flavour, which can change depending on what the rabbits have been eating. I just love it. Some farmed rabbits, however, are the opposite – bland, flabby or at worst, tasteless. Make sure you source yours carefully!

Ingredients

  • 1 wild rabbit, about 1 kg ( lb)
  • 50 ml (

Method

Heat the oven to 160°C (325°F/Gas 3).

Cut the rabbit into pieces as follows: cut the saddle into three and the hind legs in half; cut the fore section in half through the backbone, and leave the front legs whole. Season the rabbit pieces well.

In a large frying pan (ski