Rabbit with roast garlic and mustard

11 September 2006
Rabbit with roast garlic and mustard


2 rabbits
16 cloves garlic
2tbs Dijonmustard
200ml chicken stock
Little lemon peel
Salt pepper mixed spice
4tbs olive oil


Joint the rabbit and roast the saddles along with the garlic. Braise the remainder with the spices stock and mustard. Cut the meat and reserve juices from the braised legs. Chop the meat and place at the centre of each plate.

In a liquidiser blend the juices trimming and olive oil to make a sauce. Carve the saddle meat and place on top.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking