Cut out liver, pull out kidneys and excess fat. Cut up rabbit into joints, cut saddle into small pieces. Mix the mustard in a bowl with the olive oil, garlic and chopped tarragon. Brush the rabbit with the marinade. Place the rabbit on the grill around the edge with the lardons in the middle. The fat will melt, go under and caramelise the rabbit. Add the onions and some pepper and stir in with the lardons. Turn the rabbit when slightly cooked so that the meat doesnt dry out (you can turn it again later). After 10 minutes take the rabbit out of the grill and put it on the serving plate. Garnish with salad and chopped chives. For the salad, mix all the ingredients together, pour over the salad leaves and toss the salad. Posted to CHILE-HEADS DIGEST V3 #,
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|Serving Size: 1 Serving (670g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1221 (95%)|
|Amt Per Serving||% DV|
|Total Fat 135.6g||181 %|
|Saturated Fat 18.8g||94 %|
|Monounsaturated Fat 98.6g|
|Polyunsanturated Fat 14.5g|
|Cholesterol 0mg||0 %|
|Sodium 90.7mg||3 %|
|Potassium 685.7mg||18 %|
|Total Carbohydrate 19.5g||6 %|
|Dietary Fiber 5.4g||21 %|
|Sugars, other 14.2g|
|Protein 4.8g||7 %|
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Calories per serving: 1283
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