Marinade:

• 2 Tbsp Dijon mustard
• 1 Tbsp ground mustard seeds
• 1 Tbsp Sunny Paris seasoning
• 1 cup whole milk Greek yogurt
• 1/3 cup water
• 1/3 cup olive oil
• salt

Don’t add all of the water — mix everything else together, then add water until you get the consistency you want. Pour into bag, add rabbit, freeze. Once solid, seal bag. It’ll marinade when it defrosts. Then cook at about 300F for 1.5 – 2 hrs.

This marinade made a wonderful dressing too — I mixed up another batch later that night. Thinly sliced cucumbers and onions coated in the yogurt dressing.