Exquisite roast rabbit

 

2 to 4 servings

For the dried tomato marinade

• 15 ml sherry vinegar
• 4 cloves of garlic
• 4 anchovy fillets
• 4 green onions
• 8 dried tomatoes
• 15 ml Dijon mustard
• 80 ml olive oil
• Salt and pepper
• 5 ml sugar

For the rabbit

• 1 rabbit, cut into 7 pieces
• 14 slices of lean smoked bacon (bacon)

Cut up a whole rabbit

1. Cut the rabbit in half at the junction of the ribs and the saddle.
2. Separate the two rear thighs from the saddle.
3. Cut the saddle into three equal pieces.
4. Separate the two front legs from the rib cage.
5. We obtain 7 pieces: two thighs, three pieces of saddle and two front legs.

Preparation

1. In a food processor, combine all the marinade ingredients; in a bowl, mix the rabbit pieces with the marinade, cover and place in the refrigerator for 2 to 12 hours.
2. On a work surface, roll each marinated piece of rabbit in two slices of bacon; Arrange the pieces of meat in a roasting dish, taking care to place the side with the bacon end towards the plate.
3. Cook for 45 minutes at 350F/175C.

Serve the rabbit with a sauce.

For a creamy sauce, collect the cooking juices from the rabbit, add 60 ml of 35% cream and the juice of ½ lemon. Season and cover the meat with the sauce before serving.

BON APPÉTIT