Roast Rabbit with thyme | Metro

Ingredients

• rabbits
• ground thyme to taste
• Cardamome moulue pepper to taste
• 8 shallot, chopped
• 1 cup (250 mL) white wine
• 2/3 cup (170 mL) water
• vegetable bouillon
• 2 bay leaves
• 2-3 sprigs thyme
• 2 Tbsp. (30 mL) fresh chopped parsley
• 2 tsp. (10 mL) peppercorn
• 4 tsp. (20 mL) cornstarch
• 1/2 cup (125 mL) water
• maple-mustard basting butter
• 1/2 cup (125 mL) butter, melted
• 1/4 cup (60 mL) dry mustard
• 1/2 cup (125 mL) Maple syrup