Rable de lapin a la Bourguignonne

So, with the expression ‘mad as a March hare’ this month’s recipe is ‘Rable de lapin a la Bourguignonne’ or ‘Saddle of rabbit Burgundy style’. We’ll use rabbit rather than hare as it is very easy to get hold of, but don’t use frozen rabbit from a supermarket, go to a butcher and get a fresh one jointed. Although this dish is for just the saddle I prefer to use the whole rabbit, and don’t forget the liver and kidneys!!

  • One rabbit jointed (this will serve four or five people)
  • One large tablespoon of Dijon mustard
  • A generous glass of white wine
  • Two cloves or garlic – chopped
  • A handful of fresh parsley – chopped
  • 200 grams of lardons (or 4 slices thick streaky bacon – diced)
  • Butter
  • Salt and pepper.
  • Preheat the oven to gas 6, 220 degrees C.

Butter a large ovenproof dish and put in the rabbit pieces plus the liver and kidneys.

Mix the mustard and wine together and pour over the top.

Season and sprinkle with the garlic and parsley. Dot each piece of rabbit with a small knob of butter. Cover dish with foil and cook for 30 minutes basting the rabbit every ten minutes. If it starts drying out just add more wine!! Remove the foil, scatter the lardons over the top and return to oven uncovered for a further 15 to 20 minutes (until cooked).

Serve immediately with sautéed potatoes and a green salad. A further sprinkling of fresh chopped parsley doesn’t go amiss. Enjoy. (And make sure you keep the kidneys and liver for yourself!!)

 

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