Roasted Rabbit With Mustard---French---Lapin a la moutarde
Menu included: The Rabbit, Sauteed carrots, green beans, sweet potatoes with a blend of honey, chef's tossed salad.....Desert---Strawberry and Basil, and a Lemon Tart.
First photo I will show you is the beginning of the Rabbit, rinsed in hot water and clean. Second photo will be the Rabbit covered in Grey Poupon with honey(covered outside and inside the interior cavity.
Third photo, cooked out of the oven.
Fourth photo, plated!!!!
(Remeber---Red Wine Is Perfect With This Meal.)
Ingredients:
2 1/2 pound Rabbit
2 Tbs butter slices-----Do Not add the butter to the Rabbit while cooking...!
3 Sprig Fresh Thyme (Leaves Only!)
Salt/Pepper
1 Cup creme fraiche
Grey Poupon W/Honey
Oil---Cooking 50 minutes---Though I made two---It took 1Hr 10Minutes.
When cooking the Rabbit ever 15 minutes rotate the Rabbit pouring the cooking juices over it.
Sauce for the Rabbit after cooked.....All left over from the cooking of the Rabbit and you add this in the a saucepan along with the butter slices and 1/3 cup of creme fraiche. Cooking on stove top 10 minutes until boil stir, stir, stir.
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