Rabbit legs in mustard cream

Ingredients for 2 servings:

• 2 rabbit legs
• some clarified butter or other cooking fat
• Salt
• pepper
• 2 tsp Dijon mustard
• some thyme stalks
• n. B. white wine, dry
• ¼ liter meat broth
• some sauce thickener
• 1 tbsp crème fraîche or crème legere
• Worcestershire sauce or Maggi

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

In a braising pan, melt a little fat and brown the dried rabbit legs on both sides over medium heat. Remove from the pan and season with salt, pepper, and mustard. Deglaze the pan with wine, add the stock, and marinate the legs with the thyme. Braise for approximately 45-60 minutes. When the meat is tender, remove the legs from the pan and set aside. Remove the thyme and stir the meat juices into a sauce with the thickener until smooth, then stir in the crème fraîche. Season to taste and finish with Worcestershire sauce. Serve with hash browns and salsify.