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Roast Rabbit with Wholegrain Mustard and Pumpkin Purée

Step-by-step method

Let’s cook

At a glance

Get ready for a restaurant-quality Sunday lunch: you'll sear a whole rabbit with mustard, then roast it slowly with vegetables and cream until incredibly tender. The roasting dish becomes a silky sauce through blending—just remember to turn the rabbit halfway through and add cream in the final 20 minutes for the best results.

  1. Prepare the rabbit

    1/5

    Prepare the rabbit

    Preheat the oven to 160°C. Pour the oil and about a tablespoon of butter into a lidded roasting dish. Heat it up and sear the rabbit on all sides, seasoned with salt and freshly crushed or ground pepper, then brush it with French wholegrain mustard.

    For this step

    0/6

  2. 2/5

    Roasting

    Add the peeled and chopped parsnip, baby onions and garlic to the roasting dish. Cut the garlic in half lengthways and add it to the dish unpeeled. Season with fresh thyme. Cover and roast until tender.

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    0/4

  3. 3/5

    In the oven

    Roast for 45 minutes to just over an hour, depending on the meat and the size of the rabbit. Turn the rabbit over after 20 minutes. For the final 20 minutes, pour the cream into the roasting dish and continue roasting.

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Roast Rabbit with Wholegrain Mustard and Pumpkin Purée

bohynekuchyne
Active time total 1 h 15 min
Prep 20 min Cook 55 min
11 Ingredients
5 Steps
Hard Difficulty

Ingredients — what you'll need

You only need 11 ingredients

Adjust servings

Equipment

What you'll need besides the ingredients.

Roasting dish
Immersion blender optional
Countertop blender optional

What's in it?

634 kcal

Calories

10 g

Carbohydrates

44 g

Fats

48 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

This is the kind of dish we make for a special Sunday lunch. Now that we're all at home, I end up cooking festive lunches even on weekdays, and on Sundays we're just as happy with semolina porridge. The older the kids get, the more they say “ugh” to smaller amounts of ingredients. Pepino, who used to eat almost no vegetables, now eats pretty much everything. Tony still picks at all sorts of things, but I'm sure that phase will pass too. Rabbit, though, is something we all love.

Gluten-free Rabbit High-protein Main Course Sunday family lunch Hearty & filling For the whole family

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