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Lapin rôti à la moutarde
Roast rabbit with mustard sauce
- Serves
4
- Difficulty
Easy
Published 2016
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 1 kg 2¼ lb 50 ml
Method
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
Photos
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