11th February 2016
Words: Killian Fox
Photos: Yousef Eldin
1/2 tsp cumin
4 rabbit thighs
1 sprig of sarriette (summer savory) or thyme
6 tbsp groundnut oil
3 tbsp sherry vinegar
1 full-fat yoghurt
1 petit-suisse (60g fromage frais)
2 tbsp wholegrain mustard
Preheat the oven to 210°C.
Cut the carrots into slices and place in a saucepan. Add salt and pepper and cover with water. Add 10g butter and cook until the liquid has evaporated, adding cumin at the end. Set aside.
Place the rabbit thighs in a baking dish, add the sprig of sarriette (or thyme), the remaining butter and the oil, salt and pepper. Bake for 25 minutes, basting regularly.
Put the rabbit on a plate and set aside.
Discard the fat from the roasting pan and deglaze it with the vinegar and a little water on a low heat. Stir in the yoghurt, petit-suisse (or fromage frais) and mustard, whisking vigorously.
Brush the rabbit legs with the sauce and serve with the carrots.