Name: Thyme Roasted Carrots and Rabbit Bits a la Moutarde
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: french
Ingredients: 1 pound baby heirloom carrots, preferably a mix of colors, tops trimmed; Kosher salt and freshly ground black pepper; 1/4 cup extra-virgin olive oil; 3 cloves garlic, crushed; 1/2 bunch fresh thyme, separated into branches; 1/4 pound rabbit livers, cleaned; 1/4 pound rabbit kidneys, cleaned; 1/4 pound rabbit hearts, cleaned; 3 tablespoons unsalted butter; 1 cup roasted chicken stock; 1 tablespoon Dijon mustard; 1 tablespoon whole-grain mustard; 2 tablespoons creme fraiche; 2 tablespoons minced fresh chives; 2 tablespoons chiffonade fresh parsley; Leaves of 1 bunch fresh chervil

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Preheat the oven to 350 degrees F.
Add the carrots to a large cast-iron pan and sprinkle with salt and pepper. Drizzle with the olive oil and add the garlic and thyme. Toss to combine, then roast until tender, about 20 minutes. Transfer to a serving dish.
Meanwhile, heat a saute pan over medium-high heat. Pat the livers and kidneys dry, then split the hearts in half lengthwise and sprinkle with salt and pepper. Add 2 tablespoons butter to the pan and bring to a foam, then add the rabbit hearts and cook for 2 minutes. Add the livers and kidneys and cook on each side until golden but still rare, about 3 minutes more. Remove the rabbit bits from the pan and set aside.
To the same pan, add the chicken stock, Dijon and whole-grain mustard and bring to a simmer. Add the remaining tablespoon butter and creme fraiche and stir until melted. Add the seared rabbit bits, chives and parsley. Stir until just combined and turn off the heat. Adjust the seasoning with salt and pepper.
Spoon over the roasted carrots and garnish with the chervil.

Thyme Roasted Carrots and Rabbit Bits a la Moutarde

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