PREP TIME : 25 min CHILLING TIME : 1 h 20 READY IN : 1 h 45 MAKES : 6
Ingredients
1 2.5-lb to 3.5-lb (1 kg to 1.5 kg ) Canabec whole rabbit
5 garlic cloves, chopped
1 small chorizo sausage, cut into small pieces
3 Tbsp (45 ml) sweet honey mustard
2 onions, minced
8 slices of bacon cut into thin strips
1 tsp (5 ml) Espelette chili powder
1 Tbsp (15 ml) fresh or dried thyme, chopped
1 medium tomato, diced
3 Tbsp (45 ml) olive oil
Salt & pepper to taste
3/8 cup (90 ml) butter
1 Tbsp (15 ml) hot mustard
2 Tbsp (30 ml) mixed fresh or dried herbs of your choice
Instructions
Use a small knife to make small incisions in the legs and saddles of the rabbit. Insert pieces of garlic and chorizo.
Brush the inside of rabbit with the honey mustard and coat with the chopped onions and bacon.
Add the thyme, Espelette chili powder and tomato. Season with a bit of salt.
Truss the rabbit to seal in the garnish.
Preheat the BBQ or oven to medium (350°F/175°C), ten minutes before cooking.
Rub the whole rabbit with olive oil and season to taste.
On the BBQ:
Grill the whole rabbit for 5 to 6 minutes per side.
Wrap in foil and continue cooking on the upper rack for 1 hour 15 minutes at medium heat with the lid closed. Make sure the rabbit does not touch the BBQ heating elements.
Remove the rabbit from BBQ and let stand in foil for 10 minutes.
In the oven:
Place the rabbit on a baking sheet and broil for 3 minutes per side.
Wrap in foil and continue cook for 1 hour 15 minutes at 350°F (175°C).
Remove the rabbit from oven and let stand in foil for 10 minutes.
Melted herbed butter:
Heat the butter in a saucepan or bain-marie over very low heat. Whisk in the hot mustard and mixed herbs.
Cut up the rabbit, spoon the melted herbed butter over top and serve.
