Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Roast Rabbit with thyme https://www.metro.ca/userfiles/image/recipes/Lapin-roti-parfume-thym-2123.jpg PT30M PT1H00M PT1H30M
Preheat oven to 350°F / 180°CArrange 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.
8
0 0 0 0
Roast Rabbit with thyme

Roast Rabbit with thyme

Rate this recipe
0 Vote
  • Lactose-free
8
servings
0:30
Preparation
1:00
COOKING
1:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • rabbits


  • ground thyme to taste

  • Cardamome moulue pepper to taste
  • 8
    shallot, chopped
  • 1 cup
    (250 mL)
    white wine
  • 2/3 cup
    (170 mL)
    water
  • vegetable bouillon


    Flyer Deal  (1)
    SAVE $1.00
    PACIFIC BROTH OR SOUP

    PACIFIC BROTH OR SOUP

    $3.99 ea.

    1 l SELECTED VARIETIES


  • 2
    bay leaves
  • 2-3
    sprigs thyme
  • 2 Tbsp.
    (30 mL)
    fresh chopped parsley
  • 2 tsp.
    (10 mL)
    peppercorn
  • 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
    You might like:

    Flyer Deal  (1)
    FRENCH'S MUSTARD

    FRENCH'S MUSTARD

    2 for $5.00

    SELECTED SIZES SELECTED VARIETIES OR 2.79 EA.


  • 1/2 cup
    (125 mL)
    Maple syrup
Imprimer ma sélection

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.

Source : Metro

Legal Notice

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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.