Grilled Rabbit Loins with Tomato Mustards

Râbles de Lapin Grillés aux Trois Moutardes

Preparation info
  • Yield

    6

    servings
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps

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

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