John Myers
Roasted Saddle of Rabbit with Mustard
The perfect roasted saddle of rabbit with mustard recipe with a picture and simple step-by-step instructions.
- 2 Pc. Saddle of rabbit, parried ready to cook, medium size
- 4 tablespoon Mustard extra hot
- 70 g Diced vegetable onion
- 70 g Diced breakfast bacon
- 6 Branches Fresh thyme
- 5 tablespoon Extra virgin olive oil
- 250 ml Cream
- 1 tablespoon Flour
- Salt
- Black pepper from the mill
- Some boiling water
- Preheat the oven top / bottom heat to 230 degrees with the roaster and the olive oil. Season the saddle of rabbit with salt and pepper and add three tablespoons. Spread the mustard all around, place in the roasting pan, spread the onions and bacon all around, cover the meat with the thyme and fry for about 20 minutes, pouring over the juices or / and a little hot water. Seven tablespoons. Stir the cream into the gravy, reduce the heat to 160 degrees and fry for another 10 minutes.
- Mix the rest of the cream with the flour. Take the meat out of the roaster and detach it from the bone. Put the juices through a sieve into the cream-flour mixture. Mix over a gentle heat. Season with salt, pepper and the rest of the mustard. Arrange the saddle of rabbit and serve with sauce, salad and baguette.
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