Roast Rabbit with Wholegrain Mustard and Pumpkin Purée
·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.
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.
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.
Blending
Take the roasted rabbit out of the pan. Remove the thyme sprigs, and squeeze the roasted garlic out of its skin into the pan. Pour the contents of the pan into a blender, or blend directly with a hand blender until smooth.
Serving
Serve with ready-made pumpkin gnocchi, alongside the beautifully tender meat and its delicate sauce.
