Mustard, beer and tarragon rabbit

  • Preparation 15 min
  • Cooking 30 min
  • Servings 4 to 6
  • Freezing Absolutely


Ingredients for the rabbit

  • 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 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 2 tablespoons mustard grain
  • 2 tablespoons finely chopped fresh tarragon
  • 1 tablespoon 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.