parisian dill dijon (whole) rabbit

How To Make parisian dill dijon (whole) rabbit

• 1

  I prefer the rabbit spatchcocked, but simply flattening is sufficient.
• 2

  The rabbit will be damp to the touch. Powder coat the rabbit in plain or seasoned flour.
• 3

  Then massage the mustard onto the rabbit. When well-coated, completely cover with dill. Then set aside in the refrigerator for 30 minutes.
• 4

  While you are waiting, dice your root veggies. Some might be too hard to get a knife through, so you may want to parboil a bit.
• 5

  In a mixing bowl, add all the root vegetable liquids. Whisk by hand or electric mixer until the oil emulsifies.
• 6

  Add the diced root vegetables. Toss and completely coat.
• 7

  Pour vegetables and any extra liquid into a greased rectangular pan. You may use a lidded casserole dish or tin foil, but this will need to be covered during baking.
• 8

  Place your rabbit atop the vegetables.
• 9

  Crack the black pepper and salt, over the entire dish. Places cubes of butter discriminatively in the pan.
• 10

  Cover and bake at 350F for 45 minutes. Check that the vegetables are soft or to desired texture.
• 11

  Remove foil and bake for an additional 15 minutes as to crisp the rabbits herb coat.
• 12

  Transfer to a serving dish; allow to rest covered for 10 minutes.
• 13

  You can make a gravy for the rabbit with any liquid left in the pan after you previously transferred the root vegetables with a slotted spoon.
• 14

  Just make a rue with butter and flour, and gradually add liquid while continuously whisking. Salt and paprika as needed.
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