in France

Rabbit à la Noilly Prat

updated

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Ingredients for 4 servings:

  • 4 rabbit legs
  • 2 shallots, diced
  • 2 garlic cloves, diced
  • 400 ml vegetable stock
  • 200 ml vermouth (Noilly Prat)
  • 100 g crème fraîche
  • 1 bunch tarragon
  • 1 salt and pepper, white
  • Clarified butter

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Season the rabbit legs with salt and pepper and sear on all sides in clarified butter for 10 minutes. Add the garlic and shallots and sear briefly, then deglaze with the stock and Noilly Prat. Braise for 35 minutes. Chop the tarragon. Remove the legs from the sauce, add the tarragon and crème fraîche, reduce slightly, and season to taste. In a pinch, you can thicken the sauce a little with cornstarch, but this will ruin the flavor. Serve with tagliatelle or saffron rice and a simple green salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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