Dijon and Herb Rabbit
This classic recipe compliments the savory flavor and delicate texture of rabbit.
Ingredients
- 1 rabbit, cut into chunks
- ½ cup Dijon mustard
- 4 garlic cloves, chopped finely
- 1 tsp sea salt
- 1 tsp black pepper, ground
- 2 Tbsp parsley, chopped
- Pinch of nutmeg, ground
- 2 Tbsp Provençal Herbs for Poultry and Rabbit
- 2 Tbsp wine
- ¼ cup olive oil
Method
-
1
In a bowl, mix together all of the marinade ingredients. Add the rabbit to the bowl and marinate for 12-24 hours in the refrigerator.
-
2
Preheat oven to 375°F.
-
3
Put the rabbit on a cooking sheet. Cook until the flesh is pink (approx. 45-50 minutes), brushing regularly with the remaining marinade.
