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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°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.
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Roast Rabbit with thyme

Roast Rabbit with thyme

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  • 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
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    ASPARAGUS PRODUCT OF MEXICO, NO. 1 GRADE, 2.99/LB, 6.59/KG OR LEMONS 2 LB, PRODUCT OF SPAIN OR TURKEY, 2.99 EA.OR ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO OR MEXICO, 2.99 EA. OR GREEN FRE

    ASPARAGUS PRODUCT OF MEXICO, NO. 1 GRADE, 2.99/LB, 6.59/KG OR LEMONS 2 LB, PRODUCT OF SPAIN OR TURKEY, 2.99 EA.OR ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO OR MEXICO, 2.99 EA. OR GREEN FRE

    $2.99 /lb or ea.


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


    Flyer Deal  (1)
    SAVE $1.98 ON 2
    CAMPBELL'S BROTH

    CAMPBELL'S BROTH

    2 for $4.00

    480 - 900 mL, SELECTED VARIETIES OR 2.49 EA.


  • 2
    bay leaves
  • 2-3
    sprigs thyme
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    IRRESISTIBLES FRESH HERBS

    IRRESISTIBLES FRESH HERBS

    2 for $5.00

    21 g SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    fresh chopped parsley
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    IRRESISTIBLES FRESH HERBS

    IRRESISTIBLES FRESH HERBS

    2 for $5.00

    21 g SELECTED VARIETIES


  • 2 tsp.
    (10 mL)
    peppercorns
  • 4 tsp.
    (20 mL)
    cornstarch
  • 1/2 cup
    (125 mL)
    water
  • maple-mustard basting butter


    Flyer Deal  (1)
    SAVE $4.00
    LACTANTIA BUTTER

    LACTANTIA BUTTER

    $2.99 ea.

    454 g, SALTED OR UNSALTED


  • 1/2 cup
    (125 mL)
    butter, melted
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    SAVE $4.00
    LACTANTIA BUTTER

    LACTANTIA BUTTER

    $2.99 ea.

    454 g, SALTED OR UNSALTED


  • 1/4 cup
    (60 mL)
    dry mustard
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    FRENCH'S MUSTARD

    FRENCH'S MUSTARD

    $2.49 ea.

    SELECTED SIZES SELECTED VARIETIES


  • 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

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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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