Roast Rabbit with thyme

Roast Rabbit with thyme
  • 8 servings
  • 0:30 Preparation
  • 1:00 Cooking
  • 1:30 Total Time


Add all
  • rabbits

  • ground thyme to taste

  • Cardamome moulue pepper to taste

  • 8

    shallot, chopped

  • 1 cup
    (250 mL)

    white wine

  • 2/3 cup
    (170 mL)


  • vegetable bouillon

  • 2

    bay leaves

  • 2-3

    sprigs thyme

  • 2 Tbsp.
    (30 mL)

    fresh chopped parsley

  • 2 tsp.
    (10 mL)


  • 4 tsp.
    (20 mL)


  • 1/2 cup
    (125 mL)


  • 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


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.

Source: Metro

Wine and meal pairing

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Fruity and extra sweet
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