in Recipes

Rabbit legs with mustard and tarragon

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Ingredients for 4 servings:

  • 1.2 kg rabbit legs
  • 2 shallots
  • 2 cloves garlic
  • some olive oil
  • 2 tbsp mustard , (1)
  • 200 ml white wine
  • 250 ml chicken broth
  • 4 tbsp mustard , (2)
  • 1 bunch tarragon
  • 100 ml sweet cream
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

(easy to prepare)

Peel the shallots and garlic and dice them finely. Season the rabbit legs with pepper and salt and fry them in olive oil. Then remove them and brush them with the first mustard. Sauté the shallots and garlic in the pan’s drippings and deglaze with the wine. Let it simmer briefly, then cover and braise the legs with the chicken stock for about 1.5 hours until tender. Then remove the meat from the sauce and season it with the finely torn tarragon, the second mustard, and the sweet cream. Let it simmer for a moment until the sauce thickens slightly.

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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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