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Preheat oven to 350°F / 180°C
Arrange rabbits, belly-side down, in a large casserole.
Season with ground thyme and pepper.
Baste with maple-mustard butter.
Cover and cook for about 45 minutes, until meat falls off the bones.
Cut rabbits into pieces and keep warm.
Brown shallots stovetop in the casserole for 2 minutes.
Using a spatula, deglaze casserole with wine, bouillon and water.
Add bay leaves, thyme and parsley.
Reduce by half.
Mix cornstarch and water and stir into sauce.
Cook until sauce thickens.
Serve rabbit with sauce.
Maple-Mustard Basting Butter:
Mix basting butter ingredients together.
Heat slightly for easier basting.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.