Rabbit in Mediterranean Sauce
1¼ hours | 10 min prep
4 rabbit joints
4 tablespoons French mustard (Dijon Mustard)
4 tablespoons seasoned flour, for coating (flour mixed with a pinch or two of salt and pepper)
60 g butter
60 g bacon, rind removed and diced
1 medium onion, peeled and chopped
1 garlic clove, crushed
1 (14 ounce) can diced tomatoes
salt & freshly ground black pepper
1 The day before you intend to cook the meal, soak the rabbit pieces in lightly salted water
for at least 12 and up to 24 hours.
2 Remove them and dry them well with paper towel. Coat the joints on all sides with the
mustard and leave covered in the fridge overnight.
3 Coat the joints with the seasoned flour.
4 Melt the butter in a casserole dish and brown the joints on all sides, then add the diced
bacon, chopped onion and crushed garlic.
5 Cover and cook for another 20 minutes, stirring occasionally.
6 Then add the diced tomatoes, seasoning and stir.
7 Transfer the casserole to a moderately slow oven (160°C) and cook for another 45
8 You may want to top it up with water, stock or red wine.
9 Serve this with white rice or baked potatoes. A garnish of finely chopped parsley looks
11 This casserole can be cooked on a campfire in a heavy based casserole dish with a lid.
12 After adding the diced tomatoes, move the casserole dish to a cooler part of the
campfire and simmer very gently, again you may want to top it up with water, stock or red
wine. Test whether the rabbit is tender with a skewer after 45 minutes, though it may take a