Rabbit in mustard sauce

Ingredients for 4 servings:

• 4 rabbit legs
• 1 tbsp clarified butter
• Dijon mustard
• 200 ml whipped cream
• 1 tsp, heaped tarragon, dried
• 150 ml dry white wine
• Salt
• Pepper, from the mill
• e.g. meat broth
• 1 tbsp jus (veal jus), OR:
• 1 bowl of pure instant bouillon

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 20 minutes; Total time approx. 2 hours 50 minutes

Mustard-coated rabbit

Heat clarified butter in a large pan and fry the legs until golden brown. Season the pieces with salt and pepper, brush with a thin layer of mustard, and place in a casserole dish. The tarragon is ground in a mortar or crushed with the heel of your hand and dusted over the meat. Bring the pan’s roasting juices to a boil with the wine, carefully scraping up any remaining cooking residue with a wooden spoon, and reduce by about half. Pour into the rabbit legs and add enough stock to cover half of the pieces. Cover the pan and simmer over low heat for 2 hours. Check occasionally and add more stock if necessary. After two hours, the meat should practically fall off the bones on its own. Add the cream and simmer for another 15 minutes. Then remove the meat and keep warm. Reduce the sauce slightly, stir in the veal jus or jelly, and season with mustard, if desired (not too strong!). Pour the sauce over the meat and serve. Peas and carrots are a great side dish, and a good Beaujolais is a great drink.