This mustard thick, oily marinade is ideal for protecting rabbit, which dries out easily. Back in our catering days, our cooks called this "rabbit mustard". We also use it with other delicate meats and it's great on roasted mushrooms as well.
- 1 whole rabbit (2½-3 lbs)
- 3 shallots, minced
- 1 tbsp tarragon
- 1 tsp thyme
- 1 tsp coriander seed, ground
- 1 tbsp black pepper, cracked
- 2 tsp salt
- 2 tbsp vermouth or white wine
- ½ cup Dijon mustard
- 4 tbsp coconut oil or clarified butter
Place all ingredients in a large bowl and mix well. Wash rabbit under running water and pat dry. Add rabbit to the bowl and rub thoroughly with the marinade, inside and out. Cover and marinate in the fridge for 12-24 hours before moving to the next step.
Remove rabbit from the fridge 1 hour before cooking. Preheat oven to 325°F.
Place rabbit on a roasting pan and cook for 1½ hours. Rabbit is cooked when the thigh meat is still lightly pink. Let rest for 20 minutes before cutting.