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Rabbit with roast garlic and mustard

11 September 2006

Ingredients

2 rabbits
16 cloves garlic
2tbs Dijonmustard
200ml chicken stock
Little lemon peel
Salt pepper mixed spice
4tbs olive oil

Method

Joint the rabbit and roast the saddles along with the garlic. Braise the remainder with the spices stock and mustard. Cut the meat and reserve juices from the braised legs. Chop the meat and place at the centre of each plate.

In a liquidiser blend the juices trimming and olive oil to make a sauce. Carve the saddle meat and place on top.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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