John Myers
Contents
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Ingredients
For the rabbit:
- 5 Pc. Rabbit leg
- 5 tbsp Mustard medium hot
- 100 g Butter
- 100 g Flour
- 125 ml Cream
- 5 tbsp Tarragon
- 300 ml Vegetable broth
- Salt
- 1 tbsp Tarragon
For the crust:
- 100 g White bread without rind
- 1 tbsp Milk
- 2 Pc. Egg yolk
- 2 tbsp Mustard medium hot
- 30 g Butter
- 2 tbsp Parmesan
- Salt and pepper
- 1 leaf Puff pastry
- 1 tbsp Mustard
For the potato gratin:
- 1,5 kg Potatoes mainly waxy
- 300 ml Cream
- Butter
- 100 g Grated cheese
- Salt
- Ground caraway
For the oven vegetables:
- 5 Pc. Oyster mushrooms
- 1 Pc. Fennel
- 1 Pc. Sweet potato
- 100 ml Olive oil
- 3 tbsp Honey
- 1 tsp Cardamom
- Salt and pepper
- 2 tbsp Lemon juice
Instructions
Rabbit in tarragon sauce with a mustard crust
- Preheat the oven to 200 °, salt the legs (boned by the butcher), roll them in tarragon and turn them in half of the flour. Then brush with mustard, fold - if necessary fix with kitchen thread - and place in a roasting pan. Add 100 ml vegetable stock and bake covered in the oven for about 20 minutes at 200 degrees. Then reduce the oven heat to 150 degrees and simmer for another 30-40 minutes.
- In the meantime, prepare the crust: drizzle the bread with milk and mix with the egg yolk, mustard, butter, Parmesan, pepper and salt to form a farce (in a mixer). Bake on a baking sheet lined with baking paper on the top setting at 200 degrees for about 20 minutes until golden brown. Then roll out the puff pastry, brush with mustard and cut into strips 2-3 cm thick. Twist the strips into a loop and bake in the oven.
- Using a fork, knead the 100 g softened butter with the rest of the flour. When the meat is done, drain the stock into an extra saucepan and keep the meat warm. Stir the flour and butter mixture into the broth with a whisk. Then add the cream and a tablespoon of tarragon and reduce until the sauce is thick. Pour the reduced sauce through a sieve.
- To serve, put 2-3 tablespoons of sauce on each plate, put on the meat and cover with a piece of crust cut into a diamond and a puff pastry loop.
Potato gratin
- Peel the potatoes and grate them into thin slices. Mix the cream with the spices, pour over the potatoes and stir well so that all the potatoes are moistened.
- Spread the baking dish with butter, fill in the potatoes and bake for about 40 - 50 minutes at 200 degrees. Then sprinkle the cheese over it and bake for another 10 minutes until golden brown.
Oven baked vegetables
- Preheat the oven to 200 degrees, peel the sweet potatoes and cut them into finger-thick slices. Clean and eighth the fennel, clean the oyster mushrooms and mix everything in a bowl with oil, honey, cardamom, salt and pepper.
- Place the vegetables in a baking dish and make sure that they are well moistened with the marinade. Bake at 200 degrees for about 20 minutes. Then turn the vegetables in the stock and bake for another 10 minutes. Drizzle with lemon juice to serve.
Nutrition
Serving: 100gCalories: 108kcalCarbohydrates: 12gProtein: 3gFat: 5.2g
