← Back to Search Results
roasting French
 Roasted Leg of Rabbit with Bacon and a Mustard Sauce Recipe-4101

Photo by: Joseph De Leo
Comments: 0


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


  • 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


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%)
69g (106%)
39g (196%)
244mg (81%)
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

allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
flavor Flavor
by Rocco DiSpirito
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
cook-with-jamie Cook with Jamie
by Jamie Oliver
big-fat-cookies Big Fat Cookies
by Elinor Klivans
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for 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 cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?