Roast Rabbit with thyme
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h |
| Total: | 1 h 30 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Game meats |
| Source: | Metro |
Recipe ingredients
- 2 2 1/2-lb. (1.2 kg) rabbits
- Ground thyme to taste
- Cardamome moulue pepper to taste
- 8 shallots, chopped
- 1 cup (250 mL) white wine
- 2/3 cup (160 mL) water
- 1 cup (250 mL) vegetable bouillon *
- 2 bay leaves
- 2-3 sprigs thyme
- 2 Tbsp. (30 mL) fresh chopped parsley
- 2 tsp. (10 mL) peppercorns
- 4 tsp. (20 mL) cornstarch *
- 1/2 cup (125 mL) water
- Maple-Mustard Basting Butter
- 1/2 cup (125 mL) butter, melted
- 1/4 cup (60 mL) dry mustard *
- 1/2 cup (125 mL) maple syrup *
Preparation
Preheat oven to 350°F / 180°C
Arrange rabbits, belly-side down, in a large casserole.
Season with ground thyme and pepper.
Baste with maple-mustard butter.
Cover and cook for about 45 minutes, until meat falls off the bones.
Cut rabbits into pieces and keep warm.
Brown shallots stovetop in the casserole for 2 minutes.
Using a spatula, deglaze casserole with wine, bouillon and water.
Add bay leaves, thyme and parsley.
Reduce by half.
Mix cornstarch and water and stir into sauce.
Cook until sauce thickens.
Serve rabbit with sauce.
Maple-Mustard Basting Butter
Mix basting butter ingredients together.
Heat slightly for easier basting.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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Orange, Garlic and Fresh Thyme Roast Chicken
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