At a glance
This elegant roasted rabbit gets a flavor boost from wholegrain mustard and roasted garlic, with root vegetables softening alongside the meat in the oven. The trickiest part is managing the timing—you'll sear the rabbit first, then roast it for 45 minutes to an hour while turning it halfway through, finishing with a cream sauce. Serving it with pumpkin gnocchi and the silky pan sauce makes for a special meal that the whole family will love.
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Preparing the rabbit
Preheat the oven to 160°C. Pour the oil and about one tablespoon of butter into a roasting pan with a lid. Heat it up and sear the rabbit on all sides, seasoning it with salt and freshly crushed or ground pepper, then brush it with French wholegrain mustard.
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Roasting
Add peeled and chopped parsnip, small delicate onions and garlic to the pan. Cut the garlic in half lengthwise and add it to the pan unpeeled. Season with fresh thyme. Cover and roast until tender.
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In the oven
Roast for 45 minutes up to a good hour, depending on the meat and the size of your rabbit. Turn the rabbit after 20 minutes. For the last 20 minutes, pour cream into the pan and continue roasting.
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