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Don't normally cook rabbit? Try this delicious recipe for a Sunday lunch alternative. Roast marinated rabbit portions and serve with honey and mustard-coated root vegetables - delicious!
- 6 thin carrots, peeled, halved lengthways
- 4 medium-sized parsnips, peeled and quartered lengthways
- 6 tbsp olive oil
- 1 large onion, peeled and cut into thin wedges
- 1.5 kg (3lb) rabbit in 6 portions
- 2 rounded tbsp seasoned flour
- 1 tsp mustard powder
- 2 tsp coarse-grain mustard
- 2 tbsp honey
- Sage, or parsley, leaves
- Set the oven to 200°C/400°F/Gas Mark 6. Add the carrots to a pan of boiling water, bring back to the boil, add parsnips and cook for 3 mins. Drain, return to the pan and dry off over a low heat. Spread the vegetables out in one layer in a roasting tin. Drizzle with 2 tbsps oil and coat well.
- Meanwhile, heat another tbsp of the oil in a frying pan, add the onion wedges and cook for a few mins to brown them, then add to the vegetables in the roasting tin.
- Coat the rabbit portions in the seasoned flour mixed with the mustard powder. Add 2 more tbsps of oil to the pan. Add the thickest joints to the pan first and brown all over for a few minutes, then add the smaller joints and brown them.
- Put the rabbit portions on top of the vegetables. Drizzle with more oil and roast for 45 mins.
- Turn vegetables in the tin. Mix the grain mustard with honey and spread over rabbit portions. Add sage/parsley leaves and cook for another 20-30 mins until the veg and rabbit are tender. Serve with green vegetables.
Top Tip for making Roast rabbit with root veg
You're probably more likely to get a fresh rabbit from a butcher than from a supermarket
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