John Myers
Leg of Rabbit in Cocoa Mustard Cream
The perfect leg of rabbit in cocoa mustard cream recipe with a picture and simple step-by-step instructions.
- 4 Pc. Rabbit leg
- 2 tbsp Peanut oil
- 5 tbsp Dijon mustard
- 1,5 tbsp Unsweetened cocoa
- 1 tbsp Creme fraiche Cheese
- 2 St. Shallots chopped
- 2 St. Garlic cloves chopped
- 1 tbsp Chopped parsley
- 2 tsp Freshly chopped tarragon
- 2 tsp Freshly chopped thyme
- 2 St. Bay leaf
- 500 ml Poultry stock
- 1 St. Green pepper
- 1 St. Red pepper
- 100 g Sugar snap
- 30 g Butter
- 3 tsp Sugar
- Salt
- Pepper
- Sugar brown
- Mix the mustard, cocoa and creme fraiche and set aside. Heat the peanut oil in a casserole and season the rabbit legs with salt and fry them until golden brown. Add shallots, garlic and herbs and sauté briefly, deglaze with the poultry stock and fill up with enough water until the meat is just covered.
- Take the meat out briefly and stir in the mustard and cocoa cream. Add the meat again, put the lid on and cook on a low heat for about 50 minutes.
- Towards the end of the cooking time, cut the peppers into strips. Heat the butter in a pan, add 3 teaspoons of sugar. Add paprika and sugar snap peas and caramelize lightly. Season the sauce with salt, pepper and sugar, add the vegetables and serve with sweet potatoes or rice.
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