Grilled Rabbit Loins with Tomato Mustards

Name: Grilled Rabbit Loins with Tomato Mustards (Râbles de Lapin Grillés aux Trois Moutardes)
Yield: Yield 6 servings
Cuisine: French
Ingredients: Essence d’ail (garlic essence); Loins of 6 rabbits, with their bones; 1 pound each red, yellow, and green tomatoes; 3 cloves garlic, finely chopped; Salt; Melted butter or oil; Pepper from the mill; 4 tablespoons chopped chervil; 1 tablespoon chopped parsley; 3 tablespoons Dijon mustard

Râbles de Lapin Grillés aux Trois Moutardes

Preparation info

Yield
6
servings

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

Since rabbit loin does not stew very gracefully, here is a good way to cook it, with the wonderful three-colored tomatoes found in the market starting in September. The green tomatoes should not be dark green and hard as rock, but rather pale green.

Ingredients

Loins of 6 rabbits, with their bones
Essence d’ail (garlic essence)
Melted butter or oil

Europe
France
Main course
Savoie
Mediterranean
Vegetarian
September
Gluten-free

Method

Brush the rabbit loin strips with garlic essence and let them dry at room temperature 1 hour. Brush the rabbit loins with melted butter.

Remove the stem ends of all the tomatoes, blanch and peel them. Cut them into wedges 1⅓ inches thick and seed them.

Heat 1 tablespoon of butter in a skillet, add 1 garlic clove and the parsley, toss them 1 minute in the butter, add the green to