Rabbit leg in mustard sauce with green and red vegetables and a potato and basil mash

Ingredients for 4 servings:

• 4 rabbit legs
• 1 onion(s), roughly diced
• 2 garlic cloves, crushed
• 30 g celeriac, roughly diced
• 30 g leek, sliced
• 1 carrot(s), roughly diced
• 3 sprigs of parsley, halved
• 400 ml veal stock
• 100 ml dry white wine
• 1 tbsp vinegar (white wine vinegar)
• Mustard, hot
• 2 tbsp sour cream
• 100 g peas
• 150 g beans, thick
• 100 g beans (princess beans)
• 2 carrots
• 600 g potatoes
• 5 sprigs basil
• butter
• olive oil
• 1 pinch(s) of sugar
• Sea salt
• black pepper (ground)
• Nutmeg, freshly grated

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

Salt and pepper the rabbit legs. Heat 2 tablespoons of olive oil in a roasting pan and sear the legs on all sides until they are nicely browned. Remove the legs from the roasting pan and keep warm. If there are any burnt bits in the roasting pan, scrape them up and remove them with the old oil. Heat 1 tablespoon of fresh oil and sauté the roughly chopped vegetables all over. Return the legs to the pan and deglaze with wine and stock, making sure the meat is about two-thirds covered. Add a little more water if necessary. Season with vinegar, salt, and 1 teaspoon of freshly ground pepper. The broth should have a strong flavor, which will also benefit the meat from the braising process. A broth that is too weak will make the meat bland, which cannot be remedied later by adding more seasoning. Braising time in the oven at 150°C fan/convection oven is approximately 45-60 minutes in a covered pan. After 45 minutes, do the first cooking tests. Remove the cooked legs from the stock and keep warm. Pour the cooking liquid through a fine sieve into a saucepan and reduce to about 400-300 ml. Season frequently during this process. Add a little cornstarch to thicken it to your liking. Finally, stir 2 tablespoons of sour cream mixed with 1-2 tablespoons of mustard into the sauce and season to taste. The sauce should not boil at this point, as otherwise it would curdle. In the meantime, briefly boil the peas and broad beans separately, strain through a sieve, rinse and drain. Press the bean kernels out of their casings. Cook the green beans for 6 minutes, drain, rinse and drain, and halve. Peel the carrots with a vegetable peeler, dice them, boil for 2 minutes, then rinse in ice-cold water and drain. Melt 1 tablespoon of butter in a saucepan or frying pan, toss in the vegetable mixture, and heat gently. Season with sugar, salt, and pepper, and perhaps nutmeg. Peel and quarter the cooked potatoes, then roughly mash with a fork. Finely slice the basil leaves and mix with the mashed potatoes along with 4 tablespoons of olive oil and 1 teaspoon of sea salt. Arrange the legs on plates and top with the mustard sauce. Arrange the mashed potatoes and vegetable mixture around the potatoes.