Roasted Rabbit in Mustard-Honey Sauce

You will definitely be delighted with this dish. The meat is very tender and juicy, and the sauce is so tasty that you will enjoy dipping bread into it. As for side dishes, you have a wide choice, as polenta, dumplings, gnocchi, roasted potatoes, and noodles all pair excellently with this dish.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 70 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 spoons Oil, vegetable oil, canola

  • 700 g Game meat, wild hare, fresh

  • pieces Salt, table

  • 250 ml Soup base, chicken, cube

  • pieces Mustard

  • 1 spoon Honey

  • 0.5 spoons Spices, rosemary, dried

Steps

  1. Preheat the oven to 200 degrees Celsius. Wash the rabbit pieces under running water and dry them well with paper towels. Make deep cuts in the meat with a narrow and thin knife in several places. Lightly season the pieces with pepper and salt, and rub them well into the meat with your hands.

  2. Heat oil in a pan and gently brown the seasoned rabbit pieces on all sides.

  3. Place the seared meat in a suitably sized baking dish. In a bowl, mix mustard, stock base, honey, and rosemary. Taste the marinade and season additionally with pepper and/or salt if desired. Pour it over the meat. Place the baking dish in the preheated oven for 60 minutes. Halfway through baking, turn the pieces over, bake for 20 minutes, and then turn them again for the last 10 minutes of baking. Serve the prepared dish directly in the baking dish in which it was prepared. Offer with a side dish and salad.

Nutrition Information (Per 100g)

  • Calories: 137.85 kcal
  • Fat: 4.43 g
    • Saturated Fat: 0.13 g
  • Carbohydrates: 2.35 g
    • Sugars: 2.09 g
  • Protein: 19.17 g
  • Fiber: 0.13 g

Advice

For preparing this dish, the most suitable meat is from a domestic rabbit or hare, which is tender and strongly resembles chicken meat. Instead of rosemary, you can use a mixture of Provencal herbs.