Rabbit Leg with Mustard Sauce

4.5
Average: 4.5 (2 votes)
(2 votes)
Rabbit Leg with Mustard Sauce
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Health Score:
8,3 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 45 min.
Preparation

Ingredients

for
4
Ingredients
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
salt
peppers
100 grams green Olives
½ tsp cornstarch
1 Tbsp Mustard
peppers
chopped parsley (for garnish)
How healthy are the main ingredients?
tomatopotatoOlivesoy sauceMustardcarrot

Preparation steps

1.

Season the rabbit legs with salt and pepper, sprinkle with soy sauce, and set aside.

2.

Peel the carrots, garlic and onion, and cut into cubes or slices. Rinse the celery and chop. Put aside.

3.

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.

4.

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.

5.

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.