Braised Rabbit with Mustard Sauce

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Braised Rabbit with Mustard Sauce
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
2
Ingredients
2 Rabbit leg
salt
freshly ground pepper
400 grams shallots
2 garlic
1 tablespoon clarified butter
1 tablespoon olive oil
2 sprigs thyme
1 sprig Tarragon
2 bay leaves
100 milliliters dry Vermouth (Noilly Prat)
200 milliliters chicken stock (from a jar)
4 tablespoons Dijon mustard
How healthy are the main ingredients?
shallotolive oilthymeTarragonsaltgarlic

Preparation steps

1.

Season rabbit legs with salt and pepper.

2.

Peel and chop shallots. Peel garlic and chop finely.

3.

Heat butter and olive oil in a roasting pan and brown meat on all sides. Add shallots and garlic to the pan and saute for a few minutes. Add vermouth and half of stock, season with salt, pepper and thyme. Braise, covered, in preheated oven at 180°C (approximatley 350°F) for about 40 minutes. Add tarragon, bay leaves and remaining stock and turn over rabbit legs halfway through cooking. Add mustard and season with salt and pepper. Serve.