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Click to enlarge Ingredients
- 1 4 to 5 lbs (2 kg) rabbit
- 1/2 cup (125 mL) Dijon mustard
- 6 tbsp (90 mL) butter
- 2 tbsp (30 mL) all-purpose flour
- 1 1/2 cup (375 mL) hot vegetable broth
- 2 tbsp (30 mL) red wine
- 2 bay leaves
- 1 tsp (5 mL) dried tarragon
- 1 tsp (5 mL) dried rosemary
- Salt and pepper
Preparation
- Preheat oven to 375°F (190°C). Rinse rabbit thoroughly with water and pat dry with paper towel. Pepper rabbit and brush with Dijon mustard, both inside and outside.
- Melt 3 tbsp (45 mL) butter in large skillet and sauté rabbit over high heat for 7 to 10 minutes. You can also cut it into pieces. Remove rabbit from skillet, place in uncovered roasting pan and roast in oven for 1 hour.
- Meanwhile, melt remaining butter in same skillet over low heat, scraping bottom to loosen caramelized drippings with spatula. Stir in flour and cook for 2 to 3 minutes while stirring. Stir in broth, wine, bay leaves, tarragon, and rosemary. Season to taste. Simmer for 10 minutes, stirring occasionally.
- Pour sauce over rabbit 15 minutes before it is done and continue cooking, uncovered. Serve rabbit immediately with cooking juices.
Cook commentary
6 servings
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