Mustard-Marinated Rabbit with Brandied Peaches

  • Servings : 6
  • Ready In : 7:00 h


  • 2 garlic cloves, crushed
  • 1kg rabbit (trimmed of fat and membrane)
  • 6 juniper berries
  • 1/2 pint red wine
  • 1 tbsp virgin olive oil
  • 1 tbsp grainy mustard
  • 1 tsp light brown sugar
  • 2 tbsp soure cream
  • For the Spiced Brandied Peaches:
  • 175g light brown sugar
  • 1/2 pint brandy
  • 1/2 pint fruity white wine
  • 1/2 large lemon
  • 2 tbsp ground mixed spice
  • 1 cinnamon stick
  • 1 tsp grated nutmeg
  • 6 firm peaches, halved and stoned


Step 1

Smear the garlic evenly over the rabbit pieces and place them in a dish. Toast the juniper berries in a heavy frying pan over high heat until they release their aroma-about 2 minutes. Add them to the wine to­gether with the oil, mustard, sugar and cream, and whisk the ingredients together with a fork. Pour the marinade over the rabbit and set the meat aside to marinate for 6 to 8 hours, turning it every hour.

Step 2

About an hour before you cook the rabbit, poach the peaches. Place the sugar, brandy, wine, lemon juice and rind, mixed spice, cinnamon and nutmeg in a pan just large enough to take the 12 peach halves. Bring the liquid to the boil and add the peaches, skin side down. Reduce the heat, cover the pan and simmer the peaches gently for 15 minutes, turning them once. Set the pan of peaches aside.

Step 3

Remove the rabbit pieces from their dish and re­serve the marinade. Cook the rabbit joints over hot coals for 25 to 30 minutes, turning them several times and basting them with the marinade.

Step 4

Just before serving, use a slotted spoon to remove the peaches from their pan. Place two, skin side down, on each of six serving plates. Strain the syrup into a jug and pour 1 tablespoon over each peach half. Serve the rabbit with the poached peaches.

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Nutritional Info

This information is per serving.

  • Calories

  • Protein

  • Saturated Fat