Rabbit with mustard and herb sauce
Prep Time
Cooking Mode
30 mL (2 tbsp.) tbsp. whole-grain mustard
75 mL (⅓ cup) cup plain Mediterranean yogurt 10 % M.F.
30 mL (2 tbsp.) tbsp. finely chopped chives
30 mL (2 tbsp.) tbsp. finely chopped tarragon
1 rabbit
To taste salt and pepper
30 mL (2 tbsp.) tbsp. whole-grain mustard
75 mL (⅓ cup) cup plain Mediterranean yogurt 10 % M.F.
30 mL (2 tbsp.) tbsp. finely chopped chives
30 mL (2 tbsp.) tbsp. finely chopped tarragon
1 rabbit
To taste salt and pepper
Directions
1Preheat oven to 240°C (475°F).
2In a bowl, mix together mustard, yogurt, chives and tarragon. Place rabbit pieces in resealable plastic bag and cover with mustard mixture.
3Close bag carefully squeezing out excess air, then shake to coat all pieces with mustard mixture.
4Place in refrigerator to marinate for one hour. Remove rabbit pieces from bag, allowing excess marinade to drip off, then place on an oiled baking sheet. Salt and pepper to taste.
5Cook on the middle rack of the oven for 25 minutes or until internal temperature reaches 70°C (160°F) and rabbit has browned.
6Serve pieces of rabbit on bed of buttered linguini with herbs, accompanied with steamed broccoli.
7Variation
8: replace mustard with mayonnaise, chives and tarragon with oregano, and add a clove of finely chopped garlic.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note