Mustard, beer and tarragon rabbit

Preparation :15 min Cooking :30 min
Difficulty :easy
Servings :4 to 6

This mustard, beer and tarragon rabbit is SO easy to cook that you’ll laugh at it. The most difficult part is to cut the rabbit! Don’t feel like getting your hands dirty? Ask your butcher to do it for you!


  • A whole rabbit, portioned in 7
  • Olive oil

Ingredients for the sauce

  • 3 tablespoons olive oil
  • 3 tablespoons La Visite Guidée IPA beer by l’Espace Public microbrewery
  • 3 tbsp. of honey
  • 2 tbsp. Dijon mustard
  • 2 tbsp. mustard grain
  • 2 tbsp. finely chopped fresh tarragon
  • 1 C. salted herbs from Bas-du-Fleuve
  • Zest of 1 lemon, finely chopped
  • Salt and pepper from the mill


  • Preheat the oven to 400° F.
  • In a large skillet heated over medium-high heat, add a drizzle of oil and sear the rabbit 3 to 4 minutes per side, a small amount at a time. Season generously with salt and pepper. Add more oil as needed.
  • In a large bowl, put the ingredients for the sauce and mix with a whisk. Set aside.
  • Place the rabbit on a large baking sheet and brush generously with the sauce.
  • Place in the oven and bake for about 15 minutes or until the internal temperature reaches 160° F. Brush regularly with the sauce. Serve with rice and grilled vegetables, or with anything else for that matter.
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