Roast Rabbit with Mustard Cider Gravy and Parsnip Mash
This roasted dish pairs rabbit legs with parsnip, peeled and chopped, dry cider and Dijon mustard. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Add cider, mustard, thyme, and stock to the pan. Bring to a simmer, then transfer the pan to the oven for 20-25 minutes until the rabbit is cooked through and the sauce reduces slightly.
parsnipchicken stock
Mash the roasted parsnips until smooth (add a splash of hot stock from the pan if needed).
rabbit legsparsnipdry ciderDijon mustard
Serve the rabbit over parsnip mash and spoon over the mustard cider gravy.
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