Adapted from Richard Olney’s book Lulu’s Provençal Table (Grub Street Cookery, 2013) and used with permission from the publisher.
This straightforward recipe from Richard Olney's book, Lulu's Provençal Table is one of our favorite methods for cooking a rabbit. Ask your butcher to break the rabbit down for you or reference our handy butchering guide and do it yourself.
A quick and easy broiled rabbit recipe from Richard Olney and Lulu Peyraud.
Yield: serves 2-4
1 medium rabbit, about 2 lbs., cut up as for a sauté
1⁄4 cup plus 2 Tbsp. Dijon mustard
Kosher salt and freshly ground black pepper
3 tbsp. extra virgin olive oil
Preheat the broiler. Smear the rabbit pieces all over with mustard and place them on a rack resting on the edges of a shallow baking pan. Season the top surfaces of the rabbit with salt and pepper and drizzle with half of the olive oil.
Transfer the pan to the broiler and cook until the meat is beginning to brown, 20–25 minutes. Turn the pieces over, season the other sides, add the remaining olive oil, and cook until the thighs are tender when pierced with a fork, about 20 minutes. Serve hot or at room temperature.