Don’t normally cook rabbit? Try this delicious recipe for a Sunday lunch alternative. Roast marinated rabbit portions and serve with honey and mustard-coated root vegetables – delicious!
- 6 thin carrots, peeled, halved lengthways
- 4 medium-sized parsnips, peeled and quartered lengthways
- 6 tbsp olive oil
- 1 large onion, peeled and cut into thin wedges
- 1.5 kg (3lb) rabbit in 6 portions
- 2 rounded tbsp seasoned flour
- 1 tsp mustard powder
- 2 tsp coarse-grain mustard
- 2 tbsp honey
- Sage, or parsley, leaves
Set the oven to 200°C/400°F/Gas Mark 6. Add the carrots to a pan of boiling water, bring back to the boil, add parsnips and cook for 3 mins. Drain, return to the pan and dry off over a low heat. Spread the vegetables out in one layer in a roasting tin. Drizzle with 2 tbsps oil and coat well.
Meanwhile, heat another tbsp of the oil in a frying pan, add the onion wedges and cook for a few mins to brown them, then add to the vegetables in the roasting tin.
Coat the rabbit portions in the seasoned flour mixed with the mustard powder. Add 2 more tbsps of oil to the pan. Add the thickest joints to the pan first and brown all over for a few minutes, then add the smaller joints and brown them.
Put the rabbit portions on top of the vegetables. Drizzle with more oil and roast for 45 mins.
Turn vegetables in the tin. Mix the grain mustard with honey and spread over rabbit portions. Add sage/parsley leaves and cook for another 20-30 mins until the veg and rabbit are tender. Serve with green vegetables.
You're probably more likely to get a fresh rabbit from a butcher than from a supermarket