Rabbit Leg with Mustard Sauce
- 2 Rabbit leg
- 2 Tbsps soy sauce
- 1 carrot
- 1 onion
- 50 grams Celery root
- 2 garlic cloves
- 220 grams tomatoes
- 1 Tbsp clarified butter
- ¾ l white wine
- 1 bay leaf
- 3 stalks fresh thyme
- 200 grams very little cooked potatoes
- 100 grams green Olives
- ½ tsp cornstarch
- 1 Tbsp Mustard
- chopped parsley (for garnish)
Season the rabbit legs with salt and pepper, sprinkle with soy sauce, and set aside.
Peel the carrots, garlic and onion, and cut into cubes or slices. Rinse the celery and chop. Put aside.
Carve the tomatoes with a sharp knife. Place the tomatoes in a bowl, pour boiling water over, and peel the skin. Place 2 tomatoes aside. Chop the remaining roughly.
Heat the clarified butter in a wok. Saute the carrot, onion and celery vigorously over high heat. Add the rabbit legs and brown on both sides. Pour the the soy marinade and the white wine. Add chopped tomatoes, bay leaf, mustard and thyme, and let simmer for 1 hour at low heat.
Peel the potato. Add the potatoes and olives to the rabbit leg into the pan and braise for 10 minutes. Take the rabbit legs out of the pan. Season the sauce with sauce and pepper. Mix the cornstarch with some cold water and add to the sauce. Cut the remaining tomatoes into strips and remove the seeds. Add the tomato strips into the sauce.
Serve the rabbit legs with sauce and garnished with parsley.