Pheasant For Dinner > Consumer > Recipes > Other Game Meat > Rabbit > Belgian Rabbit

Belgian Rabbit

1 plump rabbit
3 T Dijon mustard
1 T chopped fresh thyme
thin sheets of fresh pork fat


  1. Preheat oven to 450°F.
  2. Season the cavity with salt and pepper. Spread the cavity with Dijon mustard and sprinkle with thyme.
  3. Wrap the rabbit in thin sheets of pork fat (or bacon fat). Tie with kitchen twine. Place on a trivet in a shallow roasting pan.
  4. Roast in the preheated oven for 15 minutes. Reduce the heat to 350°F and roast for 45 minutes longer, turning, and basting with pan liquids.
  5. Remove the pork fat and let brown for 30 minutes or until done.