| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Chez, Bruno |
1 |
servings |
INGREDIENTS
| 1 |
|
Rabbit |
|
|
Onions |
|
|
Lardons |
|
|
Tarragon |
|
|
Dijon mustard |
|
|
Olive oil |
|
|
Mixed salad leaves |
|
|
Mustard |
|
|
Lemon juice |
|
|
Salt |
|
|
Virgin olive oil |
|
|
Croutons fried in vegetable oil |
INSTRUCTIONS
SALAD
Cut out liver, pull out kidneys and excess fat. Cut up rabbit into joints,
cut saddle into small pieces. Mix the mustard in a bowl with the olive oil,
garlic and chopped tarragon. Brush the rabbit with the marinade.
Place the rabbit on the grill around the edge with the lardons in the
middle. The fat will melt, go under and caramelise the rabbit. Add the
onions and some pepper and stir in with the lardons.
Turn the rabbit when slightly cooked so that the meat doesn't dry out (you
can turn it again later). After 10 minutes take the rabbit out of the grill
and put it on the serving plate. Garnish with salad and chopped chives.
For the salad, mix all the ingredients together, pour over the salad leaves
and toss the salad.
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Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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