Past year my girlfriend's dad started to grow rabbits and since then I had to learn and experience different ways to prepare it. Off course my very first try wasn't a succes and that meat was dry and chewy like a shoe. I kept on as my girlfriend's dad continue to gave us rabbits and it became better and better.
For today's recipe I used a pretty small rabbit, around 1kg which I carve it in smaller pieces like this: front and rear legs, tenderloins and rib cage which also I divided it into two pieces.
In order to achieve a juicy meat you need to braise the meat, so I made a sauce from mustard, oil, honey, sage, garlic and chicken stock. I poured all that over the meat in a baking dish and braised the rabbit in oven at 200 degree Celsius for 50 minutes and in the last 10 minutes I turned the grill so it will get a nice color.
Ingredients:
1 kg rabbit meat
3 cloves of garlic - minced
3 tsp mustard
1 tbls honey
1 tsp dried sage
200ml chicken stock
salt and pepper to taste
Start by cutting the rabbit in pieces and put them in the baking tray. Preheat your oven to 200 degrees Celsius. While the oven is preheating combine the rest of the ingredients in a bowl and whisk them. Pour the sauce over the meat and then bake it for 50 minutes to 1 hour. Flip the meat halfway through and in the last 10 minutes flip the meat again and broil to get a nice color.
