Braised Rabbit with Tarragon Cream Sauce
(Percentage of daily recommendation)
|Calorie||978 kcal||(47 %)|
|Protein||85.47 g||(87 %)|
|Fat||61.78 g||(53 %)|
|Carbohydrates||3.55 g||(2 %)|
|Sugar added||0 g||(0 %)|
|Roughage||0.08 g||(0 %)|
|Vitamin A||318.99 mg||(39,874 %)|
|Vitamin D||0.15 μg||(1 %)|
|Vitamin E||1.2 mg||(10 %)|
|Vitamin B₁||0.29 mg||(29 %)|
|Vitamin B₂||0.72 mg||(65 %)|
|Niacin||42.73 mg||(356 %)|
|Vitamin B₆||1.43 mg||(102 %)|
|Folate||48.05 μg||(16 %)|
|Pantothenic acid||3.19 mg||(53 %)|
|Biotin||6.46 μg||(14 %)|
|Vitamin B₁₂||23.95 μg||(798 %)|
|Vitamin C||0.35 mg||(0 %)|
|Potassium||1,234.55 mg||(31 %)|
|Calcium||120.94 mg||(12 %)|
|Magnesium||69.67 mg||(23 %)|
|Iron||7.09 mg||(47 %)|
|Iodine||23.23 μg||(12 %)|
|Zinc||6.99 mg||(87 %)|
|Saturated fatty acids||26.27 g|
- For the rabbit
Rabbit (trimmed) (around 1.5 kg) (approximately 53 ounces)
- 2 tablespoons
freshly ground Pepper
- 200 milliliters
dry White wine
- 125 milliliters
For the rabbit: Preheat the oven to 160°C (approximately 325°F).
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.
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.
Distribute the sauce between serving plates.
Remove the rabbit from the oven and season with salt and pepper. Serve over the sauce.