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Ingredients
- 1 rabbit cut into 6â8 pieces
- Kosher salt and freshly ground
- black pepper, to taste
- 1â2 lb. pancetta or unsmoked bacon,
- cut into 1â4"-thick strips
- 3/4 cups crème fraîche
- 1/2 cup Creole mustard
- 2 tbsp. roughly chopped fresh thyme
- 2 tbsp. roughly chopped fresh sage
- 4 garlic cloves, thinly sliced
- 2 bay leaves
- 1/4 cup capers
Directions
- 1. Season rabbit generously with salt and pepper and place in a large bowl along with remaining ingredients except capers. Mix together with your hands until rabbit pieces are coated. Cover bowl with plastic wrap and let marinate at room temperature for at least 1 hour or overnight in the refrigerator.
- 2. If rabbit has been chilled, allow it to come to room temperature. Heat oven to 400° and arrange a rack in the middle of oven. Divide rabbit in a single layer between 2 shallow roasting pans and top with any of the remaining marinade. Roast the rabbit, turning once and basting with pan juices occasionally, until the juices have reduced and rabbit is cooked through, about 55 minutes. Set oven to broil and cook until golden brown, about 5 minutes more. Serve rabbit with pan juices and capers added.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 439g | |
| Recipe makes 4 servings | |
| Calories 763 | |
| Calories from Fat 302 | 40% |
| Total Fat 34.24g | 43% |
| Saturated Fat 16.31g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 170mg | 57% |
| Sodium 5422mg | 226% |
| Potassium 1299mg | 37% |
| Total Carbs 39.0g | 10% |
| Dietary Fiber 2.0g | 7% |
| Sugars 28.93g | 19% |
| Protein 72.75g | 116% |
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