Parisian Dill Dijon (whole) Rabbit

1
Tiffany Bannworth

By
@MissAnubis

Being of French and Italian descent, we enjoy rabbit with a little more regularity than your average American.

Add a little cultured charm with this tasty dish.

I love to serve this to guests. It may be the first time they indulge rabbit.

What a culinary treat!

Rating:
★★★★★ 1 vote
Comments:
Serves:
4-6
Prep:
40 Min
Cook:
1 Hr
Method:
Bake

Ingredients

RABBIT

1
whole rabbit
flour for coating
1/2 c
mustard, grainy
3 Tbsp
dill

ROOT VEGGIES

4 c
diced root vegetables (used parsnips, turnips, winter squash, and potatoes)

ROOT VEGGIES - LIQUID

1 c
wine
1 c
bone broth
1 Tbsp
worcestershire sauce
1 Tbsp
rosemary, dried
1 Tbsp
paprika, sweet mild
1 tsp
red pepper flakes
1 Tbsp
mustard, grainy
1/4 c
sunflower oil

OTHER INGREDIENTS

pink himalayan salt to taste
fresh cracked black pepper
cubed butter

How to Make Parisian Dill Dijon (whole) Rabbit

Step-by-Step

  • 1I prefer the rabbit spatchcocked, but simply flattening is sufficient.
  • 2The rabbit will be damp to the touch. Powder coat the rabbit in plain or seasoned flour.
  • 3Then massage the mustard onto the rabbit. When well-coated, completely cover with dill. Then set aside in the refrigerator for 30 minutes.
  • 4While 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.
  • 5In a mixing bowl, add all the root vegetable liquids. Whisk by hand or electric mixer until the oil emulsifies.
  • 6Add the diced root vegetables. Toss and completely coat.
  • 7Pour 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.
  • 8Place your rabbit atop the vegetables.
  • 9Crack the black pepper and salt, over the entire dish. Places cubes of butter discriminatively in the pan.
  • 10Cover and bake at 350F for 45 minutes. Check that the vegetables are soft or to desired texture.
  • 11Remove foil and bake for an additional 15 minutes as to crisp the rabbits herb coat.
  • 12Transfer to a serving dish; allow to rest covered for 10 minutes.
  • 13You 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.
  • 14Just make a rue with butter and flour, and gradually add liquid while continuously whisking. Salt and paprika as needed.

Printable Recipe Card

About Parisian Dill Dijon (whole) Rabbit

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: French
Other Tag: Heirloom
Hashtags: #Rabbit, #paris