Did it work out?
One click, and we know how the recipe works in a real kitchen.
Cooking
Roast Rabbit with Wholegrain Mustard and Pumpkin Purée
· 4 servings
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.
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.
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.
Blending
Take the roasted rabbit out of the dish. Remove the thyme sprigs and squeeze the roasted garlic out of its skin into the dish. Pour the contents of the roasting dish into a blender, or blend directly with a hand blender until smooth.
Serving
Serve with pumpkin gnocchi, alongside the beautifully tender meat and its delicate sauce.