Roast Rabbit with thyme
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Ingredients
- rabbits
- ground thyme to taste
- 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
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