← Back to Search Results
roasting French
 Roasted Leg of Rabbit with Bacon and a Mustard Sauce

Photo by: Joseph De Leo
Comments: 0
 

Recipe

The rabbit that you use for this dish should be the French-farmed variety. They are tender, large, and succulent. If you find it impossible to obtain one and make do with a smaller variety, then you may have to serve two legs per person. A wild rabbit will not do. If you have an enterprising butcher, then hopefully you can buy just the rabbit legs. If not, then buy two rabbits and use the remaining parts for another dish.

Yield: Serves 4

Ingredients

  • 4 rabbit legs
  • ½ cup unsalted butter, softened
  • 1 garlic clove, peeled and chopped
  • 1 tbsp chopped fresh tarragon
  • 1 tbsp chopped fresh parsley
  • Grated rind of 1 lemon
  • Salt and pepper
  • 20 thin bacon slices

For the mustard sauce

  • 1½ cups whipping cream
  • 2 tbsp smooth Dijon mustard
  • salt and pepper

Directions

Preheat the oven to 425°F. With a small sharp knife, remove the thigh bone from the rabbit leg by forming a little tunnel around the bone rather than coming through from the side. This is only slightly tricky and just takes a little time and trouble.

Mix together the butter, garlic, tarragon, parsley, lemon, and seasoning. Divide this among the four cavities and wrap each leg with five slices of bacon, then place on a lightly buttered baking tray. Make sure that the ends of each slice meet on the underside.

Roast the legs in the oven for about 10 minutes until crisp and golden brown. Remove from the oven and leave to rest for a further 10 minutes in a warm place (back in the oven with the door ajar, for instance).

Meanwhile, make the sauce. Simply heat the cream with 1 tbsp of the mustard and a little salt and pepper. Simmer for 5 minutes or so until slightly thickened.

Keep warm.

To serve, cut three slices from the bulbous end of each leg and, being careful to collect the herby juices, arrange neatly on four plates. Sit the bony part upright alongside the slices. Add the second spoonful of mustard to the sauce, whisk, reheat, and serve separately in a sauce-boat. A dish of plain boiled potatoes and a green salad would be a fitting accompaniment.


© 1994, 2006 Simon Hopkinson
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

719kcal (36%)
599mg (25%)
4g
1g
69g (106%)
0g
39g (196%)
21g
4g
244mg (81%)
0g
22g
31mg
429mg
568mcg RAE (19%)
6mg (10%)
93mg (9%)
2mg (10%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

big-fat-cookies Big Fat Cookies
by Elinor Klivans
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
west-coast-cooking West Coast Cooking
by Greg Atkinson
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
nigella-express Nigella Express
by Nigella Lawson
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
raos-cookbook Rao's Cookbook
by Frank Pellegrino
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?