Roast Rabbit With Thyme Recipes

THYME ROASTED CARROTS AND RABBIT BITS A LA MOUTARDE

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.

ROASTED BACON-WRAPPED RABBIT

Steps:

• Put everything except the bacon in a sealable plastic bag. Seal the bag, shake to distribute the seasonings and refrigerate for 8 to 24 hours.
• Thirty minutes before dinner, preheat the oven to 450 degrees. Quickly rinse the spices off the rabbit with cold water. Blot the pieces completely dry with paper towels, then blot the bacon dry. Wrap each rabbit piece in a slice of bacon and place them seam-side down on a rimmed baking sheet or in a shallow roasting pan or a large ovenproof skillet. (The flat pieces below the rabbit's ribs, known as the flap, can be rolled up and then wrapped.) Roast until the bacon crisps and the rabbit is no longer pink, 25 to 30 minutes. It is impossible to imagine this as anything other than finger food (maybe with some roasted potatoes).