Mustard Marinade by Chef Ryan Zale

Ingredients

• 2 boneless rabbit loins or chicken breast
• 1 cups extra virgin olive oil
• 1/2 cup Bonterra Sauvignon Blanc white wine
• 2 stalks fresh Lemon Grass, thinly sliced or mashed with a meat mallot
• 3 cloves garlic, crushed
• 2 tablespoons dijon mustard
• Pinch of kosher salt

Instructions

1. Combine all ingredients and let marinade over night in a plastic bag or plastic container, covered.
2. Preheat grill to medium heat.
3. Pull rabbit loins or chicken breast from marinade and let some of the marinade run off.
4. Season with salt and pepper and grill until cooked thoroughly. The run off marinade makes a great basting liquid when grilling.
5. Garnish meat with Garden Rub and serve over a bed of Sweet Potato Puree.

Notes