Roast Rabbit with Mustard and Caramelised Tomatoes.

Serves 4.


  • 5 tbsp olive oil.

  • 8 tbsp Dijon mustard.

  • 2 rabbits (each 1kg/2lb 4oz), cut into pieces.

  • 1 tbsp chopped fresh thyme.

  • 1 tbsp chopped fresh rosemary.

  • 4 tbsp fresh basil.

  • Bouquet garni.

  • 1 onion, finely chopped.

  • 250ml/9fl oz red wine.

For the caramelised tomatoes:

  • 25g/1oz caster sugar.

  • 3tbsp red wine.

  • 4 tbsp olive oil.

  • 500g/1lb 2oz plum tomatoes,

  • halved lengthways and seasoned.

  • 2 fresh rosemary sprigs.

  • 2 bay leaves.

  • 1 whole bulb of garlic.


  1. Preheat oven to 180C/fan 160C/gas mark4.

  2. Start caramelising the tomatoes: heat a large frying pan and sprinkle with sugar.

  3. Leave for 2 minutes to melt.

  4. Remove from the heat and add the vinegar, stirring to dissolve the caramel.

  5. Stir in the oil and return to the heat.

  6. Add tomatoes, cut-side down, with the rosemary, bay and unpeeled garlic.

  7. Cover and cook over a low heat for 15 minutes.

  8. Remove lid and cook for 35-40 minutes until almost all liquid has gone. 

  9. Roast the rabbit: pour one tablespoon of oil in a roasting tin.

  10. Rub six tablespoons of mustard over the rabbit and put in the tin.

  11. Sprinkle with thyme, rosemary, half the basil and two tablespoon of oil then add bouquet garni.

  12. Roast for 40-50 minutes or until tender; turn, brush with mustard and oil during roasting.

  13. Transfer the rabbit to a serving dish and keep warm.

  14. Add the onion to the pan and fry on the stove, scraping up the bits from the bottom.

  15. Leave to soften for 8 minutes.

  16. Add wine and simmer for 2 minutes to reduce.

  17. Spoon the juice over the rabbit, sprinkle with basil and serve.