Best Roast Rabbit With Thyme Recipes

ROAST RABBIT WITH THYME

Roast rabbit with thyme image

This simple Sunday roast is ready in 45 minutes, just enough time to prepare the side dishes of your choice. Get your butcher to joint the rabbit

Provided by Michel Roux Jr

Time 45m

Number Of Ingredients 5

Ingredients

1 whole farmed rabbit (about 1.2kg)
2 tbsp thyme leaves
4-6 tbsp olive oil
12 small onions or shallots, peeled
16 garlic cloves , peeled

Steps:

Ask your butcher to joint the rabbit, cutting the legs into two pieces, the saddle into three and the shoulders and front into two. Heat oven to 220C/200C fan/gas 7.
Put the rabbit in a large roasting tin, season and add 1 tbsp of the thyme leaves. Add the oil and toss until the rabbit is well coated. Roast for 20 mins.
Add the onions or shallots and the garlic, then stir well and roast for another 15 mins, stirring again halfway through. Sprinkle over the remaining thyme before serving.

Nutrition Facts : Calories 525 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 56 grams protein, Sodium 0.4 milligram of sodium

THYME ROASTED CARROTS AND RABBIT BITS A LA MOUTARDE

Thyme Roasted Carrots and Rabbit Bits a la Moutarde image

Dijonaise cuisine boasts the famous lapin a la moutarde (rabbit in mustard sauce), but here we flipped it. We make the rabbit's feed-carrots-the focus of this dish and top them with a mustardy rabbit offal ragu.

Provided by Chris Cosentino

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 pound baby heirloom carrots, preferably a mix of colors, tops trimmed
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
3 cloves garlic, crushed
1/2 bunch fresh thyme, separated into branches
1/4 pound rabbit livers, cleaned
1/4 pound rabbit kidneys, cleaned
1/4 pound rabbit hearts, cleaned
3 tablespoons unsalted butter
1 cup roasted chicken stock
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons creme fraiche
2 tablespoons minced fresh chives
2 tablespoons chiffonade fresh parsley
Leaves of 1 bunch fresh chervil

Steps:

Preheat the oven to 350 degrees F.
Add the carrots to a large cast-iron pan and sprinkle with salt and pepper. Drizzle with the olive oil and add the garlic and thyme. Toss to combine, then roast until tender, about 20 minutes. Transfer to a serving dish.
Meanwhile, heat a saute pan over medium-high heat. Pat the livers and kidneys dry, then split the hearts in half lengthwise and sprinkle with salt and pepper. Add 2 tablespoons butter to the pan and bring to a foam, then add the rabbit hearts and cook for 2 minutes. Add the livers and kidneys and cook on each side until golden but still rare, about 3 minutes more. Remove the rabbit bits from the pan and set aside.
To the same pan, add the chicken stock, Dijon and whole-grain mustard and bring to a simmer. Add the remaining tablespoon butter and creme fraiche and stir until melted. Add the seared rabbit bits, chives and parsley. Stir until just combined and turn off the heat. Adjust the seasoning with salt and pepper.
Spoon over the roasted carrots and garnish with the chervil.