One day last week I cooked twice, posted one of the recipes and forgot about the other. This Rachel Khoo inspired, mustard lashed and bread crumb coated rabbit with the asparagus is simple to make, and that’s a good thing because so much time has passed, if it was complicated, I probably would have forgotten how I made it.
Mustard Rabbit with Baby Asparagus Tips
4 rabbit legs
Salt and pepper
2 tbsp olive oil
1 lb baby asparagus tips
Season the rabbit with salt and pepper, then brush with mustard. Allow the legs to sit for about 30 minutes, then coat with bread crumbs. Heat the olive oil in a roasting pan in a 400 F oven, the add the rabbit. Roast for 20 minutes, turn, then roast for an additional 15 minutes.
Quickly saute the asparagus tips in butter, season with salt and pepper, then serve with the rabbit.
Wine suggestion: Chablis