Braised Rabbit with Tarragon Cream Sauce

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Braised Rabbit with Tarragon Cream Sauce
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Difficulty:
advanced
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
978
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie978 kcal(47 %)
Protein85.47 g(87 %)
Fat61.78 g(53 %)
Carbohydrates3.55 g(2 %)
Sugar added0 g(0 %)
Roughage0.08 g(0 %)
Vitamin A318.99 mg(39,874 %)
Vitamin D0.15 μg(1 %)
Vitamin E1.2 mg(10 %)
Vitamin B₁0.29 mg(29 %)
Vitamin B₂0.72 mg(65 %)
Niacin42.73 mg(356 %)
Vitamin B₆1.43 mg(102 %)
Folate48.05 μg(16 %)
Pantothenic acid3.19 mg(53 %)
Biotin6.46 μg(14 %)
Vitamin B₁₂23.95 μg(798 %)
Vitamin C0.35 mg(0 %)
Potassium1,234.55 mg(31 %)
Calcium120.94 mg(12 %)
Magnesium69.67 mg(23 %)
Iron7.09 mg(47 %)
Iodine23.23 μg(12 %)
Zinc6.99 mg(87 %)
Saturated fatty acids26.27 g
Cholesterol473.85 mg
Author of this recipe:

Ingredients

for
4
For the rabbit
1
Rabbit (trimmed) (around 1.5 kg) (approximately 53 ounces)
2 tablespoons
freshly ground Pepper
200 milliliters
125 milliliters
For the tarragon cream sauce
1 handful
100 grams
1
50 milliliters
50 milliliters
3
100 milliliters
white Pepper

Preparation steps

1.

For the rabbit: Preheat the oven to 160°C (approximately 325°F).

2.

Rinse the rabbit, pat dry, cut into 8 pieces and season with salt and pepper. Heat the oil in a large roasting pan and sear the rabbit until golden brown on all sides. Deglaze with the wine and then add the broth. Transfer to the oven to braise for about 1 hour, turning the rabbit occasionally and adding more broth if necessary.

3.

For the sauce: Rinse and chop the tarragon. Melt the butter and skim off the foam. Peel the shallots, chop finely and bring to a boil with the wine and vinegar in a small saucepan. Simmer until reduced by 1/2, around 10 minutes. Let cool and then strain into a bowl. Add the egg yolks and whisk until thick and creamy over a hot water bath. Remove from the heat and very slowly drizzle in the butter, whisking continuously. Continue whisking until light and fluffy. Stir in the cream and tarragon and season with salt and pepper.

4.

Distribute the sauce between serving plates. 

5.

Remove the rabbit from the oven and season with salt and pepper. Serve over the sauce.