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Grilled Rabbit with Cider and Mustard Sauce https://www.metro.ca/userfiles/image/recipes/cuisses-poulet-grillees-cidre-thym-moutarde-5859.jpg PT4H00M PT10M PT8H50M
If the saddle is fully boned, skewer it.Put rabbit or chicken legs in a shallow dish.In a bowl, combine cider, cider vinegar, olive oil, Dijon mustard, apple jelly (or sugar), salt, thyme and garlic.Pour half into a saucepan and the other half over the rabbit or chicken legs.Marinate the meat 4 hours or so in the refrigerator.Add apple juice to the saucepan.Bring to a boil and reduce by half.Taste and adjust seasoning as needed. Set aside.Preheat barbecue to high.Brush hot grill with oil.Put chicken legs on the grill.For rabbit, put larger pieces like the back legs and thighs on the grill.Cook 5 minutes, move meat to the cooler part of the grill, close the cover and cook another 15 minutes.For rabbit, add front legs at this point and cook 5 minutes, then add saddle and cook until done.Baste meat with sauce during cooking.Serve rabbit or chicken legs with sauce and fresh thyme leaves.Chef Anne Desjardins - "Par-dessus le marché" TV show
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1 whole rabbit, cut up Fresh thyme leaves to taste 3 garlic cloves, crushed 2 cups (500 mL) cider 1 cup (250 mL) apple juice extra virgin olive oil 1 tsp. (5 mL) cider vinegar 5 Tbsp. (75 mL) Dijon mustard 1 Tbsp. (15 mL) apple jelly (or sugar) Salt to taste 1 tsp. (5 mL) dried thyme
Grilled Rabbit with Cider and Mustard Sauce

Grilled Rabbit with Cider and Mustard Sauce

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  • Gluten-free
  • Lactose-free
4
servings
4:00
Preparation
0:10
COOKING
8:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    whole rabbit, cut up

  • Fresh thyme leaves to taste
  • 3
    garlic cloves, crushed
  • 2 cups
    (500 mL)
    cider
  • 1 cup
    (250 mL)
    apple juice

  • extra virgin olive oil
  • 1 tsp.
    (5 mL)
    cider vinegar
  • 5 Tbsp.
    (75 mL)
    Dijon mustard
  • 1 Tbsp.
    (15 mL)
    apple jelly (or sugar)

  • Salt to taste
  • 1 tsp.
    (5 mL)
    dried thyme
Imprimer ma sélection

Preparation

If the saddle is fully boned, skewer it.

Put rabbit or chicken legs in a shallow dish.

In a bowl, combine cider, cider vinegar, olive oil, Dijon mustard, apple jelly (or sugar), salt, thyme and garlic.

Pour half into a saucepan and the other half over the rabbit or chicken legs.

Marinate the meat 4 hours or so in the refrigerator.

Add apple juice to the saucepan.

Bring to a boil and reduce by half.

Taste and adjust seasoning as needed. Set aside.

Preheat barbecue to high.

Brush hot grill with oil.

Put chicken legs on the grill.

For rabbit, put larger pieces like the back legs and thighs on the grill.

Cook 5 minutes, move meat to the cooler part of the grill, close the cover and cook another 15 minutes.

For rabbit, add front legs at this point and cook 5 minutes, then add saddle and cook until done.

Baste meat with sauce during cooking.

Serve rabbit or chicken legs with sauce and fresh thyme leaves.

Chef Anne Desjardins - "Par-dessus le marché" TV show

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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