I got a new cookbook called “The Little Paris Kitchen” by Rachel Khoo and was pretty excited about making her recipe for rabbit legs until I saw Frugal’s skillet http://frugalfeeding.wordpress.com/2012/03/29/gujarati-curried-chicken/. I was practically knocked to the floor by a huge, acquisitive, wave of jealousy! I’ve got to find a charity store to shop in or convince Frugal that I need that skillet more than he does 🙂
After tearing myself away from the skillet photo, I went to the store to buy breadcrumbs. I bought everything but; lamb chops, magret de canard, ground veal, lentils, chocolate Easter candy, Perrier, roquefort cheese, grapes, zucchini and other stuff, but no breadcrumbs. Thanks Frugal.
Anyway, I made Rachel Khoo’s rabbit legs, an easy, satisfying recipe with cracker crumbs.
Crispy Mustard Rabbit
2 rabbit legs
4 tbsp grainy French mustard
Bread or cracker crumbs
2 tbsp olive oil
Generously brush the mustard on to the rabbit legs and coat with the crumbs. Preheat the oven to 400 F. Pour the oil into a baking pan and heat in the preheated oven. When the oil is hot, place the rabbit legs inside the pan and roast for about 20 minutes, turn and then roast for an additional 15 minutes.
Serve with young zucchini slices, sauteed in butter for a really short period of time.
Wine suggestion: Petit Chablis