Ingredients Jump to Instructions ↓

  1. 1 rabbit, about 5 lbs., cut into 6 serving pieces

  2. 2 tbsp. extra virgin olive oil

  3. 3 tbsp. butter

  4. 3 unpeeled red apples, cored and cut crosswise into 1/2 inch rings

  5. Chinese 5 spice

  6. 2 tbsp. balsamic vinegar or cider vinegar

  7. Marinade:

  8. 1/3 cup Dijon mustard

  9. 1/3 cup prepared whole-grain mustard

  10. 3 tablespoons distilled white vinegar

  11. 3 tablespoons extra virgin olive oil

  12. 1/2 cup unsweetened apple juice

  13. Juice of 1/2 lemon

  14. 1 large shallot, minced

  15. salt and freshly ground pepper to taste

Instructions Jump to Ingredients ↑

  1. To make marinade, combine mustards, vinegar, oil, apple juice, lemon juice, shallot, and salt and pepper in a non-aluminum baking dish.

  2. Season the rabbit with salt and pepper and place in the marinade, turning to coat well. Cover and marinate for at least 4 hours and up to overnight in the refrigerator.

  3. Remove rabbit pieces from marinade and reserve marinade.

  4. Preheat oven to 350 degrees F. Heat the oil in a skillet over medium high-heat.

  5. Add rabbit pieces and cook, turning once, until golden brown, about 4 minutes per side. Transfer rabbit pieces, skin side up, to a 9x13 inch baking dish.

  6. Roast rabbit for 30 minutes basting with saved marinade every 10 minutes.

  7. Meanwhile, add the butter to a skillet and saut the apples until lightly browned, about 4 minutes.

  8. Sprinkle with 5-spice and add the vinegar to the skillet. Turn apples once, then remove from heat and set aside.

  9. To serve, place the rabbit on warm plates and garnish with the apple.


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