Mustard, beer and tarragon rabbit

Name: Mustard, beer and tarragon rabbit
Prep time: 15 min
Cook time: 30 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: A whole rabbit, portioned in 7; Olive oil; 3 tablespoons olive oil; 3 tablespoons La Visite Guidée IPA beer by l’Espace Public microbrewery; 3 tablespoons honey; 2 tablespoons Dijon mustard; 2 tablespoons mustard grain; 2 tablespoons finely chopped fresh tarragon; 1 tablespoon salted herbs from Bas-du-Fleuve; Zest of 1 lemon, finely chopped; Salt and pepper from the mill

Preparation 15 min
Cooking 30 min
Servings 4 to 6
Freezing Absolutely

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Ingredients for the rabbit

A whole rabbit, portioned in 7
Olive oil

Ingredients for the sauce

3 tablespoons olive oil
3 tablespoons La Visite Guidée IPA beer by l’Espace Public microbrewery
3 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons mustard grain
2 tablespoons finely chopped fresh tarragon
1 tablespoon salted herbs from Bas-du-Fleuve
Zest of 1 lemon, finely chopped
Salt and pepper from the mill

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Preparation

Preheat the oven to 400° F.
In a large skillet heated over medium-high heat, add a drizzle of oil and sear the rabbit 3 to 4 minutes per side, a small amount at a time. Season generously with salt and pepper. Add more oil as needed.
In a large bowl, put the ingredients for the sauce and mix with a whisk. Set aside.
Place the rabbit on a large baking sheet and brush generously with the sauce.
Place in the oven and bake for about 15 minutes or until the internal temperature reaches 160° F. Brush regularly with the sauce. Serve with rice and grilled vegetables, or with anything else for that matter.