This honey mustard baked rabbit recipe was born somewhat out of necessity, and the desperation of a cook who had forgotten to marinate their meat prior to dinner time! Butter keeps the rabbit juicy throughout the baking process, and a simple honey mustard sauce brings it all together on the plate. Serve with potato wedges and roast vegetables for a delicious winter meal, in a little over an hour. Serves four people.
1 whole rabbit, 3 lbs*
1/2 cup butter
1/2 tsp. dried thyme
1 cup chicken or veggie stock
Salt and pepper, to taste
1/4 cup honey
1 1/2 tsp. whole Dijon mustard
Preheat oven to 375 degrees Fahrenheit. Place the whole rabbit in a casserole dish and liberally rub the entire rabbit with butter, being sure to get the inside as well. Sprinkle with dried thyme, and lightly season with a pinch of salt and freshly ground pepper. Cook in oven for 30 minutes. At the 30-minute mark, remove the rabbit from oven and add the chicken stock to the casserole dish. Place back in oven and cook for another 35 to 40 minutes. About five minutes before you take the rabbit out of the oven, mix the honey and mustard together in a small dish. Lightly drizzle the sauce overtop of the rabbit just prior to serving.
*Please note: if you don’t have access to a whole rabbit (sometimes you will find it at the store in pieces), go ahead and use the pieces! Adjust the cook time accordingly – try cooking for 45 minutes total.
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