Rabbit strips in herb cream sauce with sweet potato

Ingredients for 4 servings:

• 2 rabbit legs (approx. 600 g)
• 4 tbsp olive oil
• Salt and pepper, black
• 3 m.-sized onion(s)
• 4 large garlic cloves
• 300 ml dry white wine
• 200 ml water
• 125 ml Sherry, dry
• 1 lemon(s), untreated, zest and juice
• 1 tbsp mustard, medium hot
• 1 tsp turmeric
• 1 pinch allspice, ground
• ½ handful of tarragon leaves
• 1 bunch of coriander leaves
• 200 ml sweet cream
• 1 m.-sized sweet potato(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

also suitable as soup

Salt the rabbit legs and sprinkle with black pepper. Heat the olive oil in a large pot and then brown the rabbit legs on both sides. Remove the rabbit legs and lightly brown the chopped onions and garlic in the remaining oil. Deglaze with white wine and simmer for a while. Add water and sherry. Then, using a hand blender, purée the mixture in the pot. Add the mustard and turmeric. Add the grated zest and juice of one lemon. Finely chop the coriander and tarragon leaves and add them to the sauce. Return the rabbit legs to the pot and simmer with the lid on for 1.5 hours over low heat. During this time, dice one sweet potato and cook in a separate pot until tender, then drain. Remove the rabbit legs, remove the meat from the bones, and cut into small pieces. Return the meat to the sauce. Add the cream and bring to a boil briefly. Finally, add the cooked sweet potato pieces. The dish can be served as a soup or as a schnitzel, for example with rice.