| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Bruno, Chez |
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
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. Converted by MC_Buster.
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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