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Rabbit in mustard and tarragon sauce

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Ingredients for 6 servings:

  • 1 rabbit, approx. 2 kg
  • 1 bunch tarragon
  • 100 g mustard
  • 50 g butter
  • 200 ml white wine
  • 500 ml broth
  • 1 tsp sugar
  • 100 g crème fraîche
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the rabbit into 3-4 pieces. Chop the tarragon and mix with the mustard. Season the meat pieces with salt and pepper and brush with half of the tarragon mustard. Place in a preheated oven at 225°C. After 30 minutes, add the wine and stock. Continue cooking for about 45 minutes. Then remove the rabbit pieces and keep warm. Strain the cooking liquid through a sieve into a saucepan. Reduce by about half. Stir in the remaining herb mustard, sugar, and crème fraîche, and season to taste. This goes very well with boiled potatoes and beans in bacon.

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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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