Rabbit with shallot and mustard sauce with tarragon

Ingredients for 2 servings:

• 800 g rabbit meat (pieces)
• 4 shallots
• 2 garlic cloves
• 2 dl white wine
• 6 tbsp mustard (Dijon)
• 500 ml chicken broth or veal stock
• 200 ml cream
• 2 tbsp crème fraîche
• 2 tbsp tarragon, dried
• Salt and pepper, black, whole
• Butter, for frying

Instructions

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

We prefer the breast or back pieces and the belly flaps of the rabbit for this dish. But the legs also work. Slowly fry the rabbit pieces in clarified butter, easiest in a casserole dish, until they have a nice, light brown color, and season generously with salt. Remove the fried pieces and brush them with the mustard. Finely chop the shallots and garlic and also fry them in the clarified butter. Deglaze with the wine. Add the rabbit pieces to the sauce. Grind the dried tarragon and sprinkle over the rabbit. Roughly crush about 1 tablespoon of peppercorns in a mortar and pestle and sprinkle over the meat. Add enough stock to cover the pieces of meat by about half. Braise the whole thing in the oven at around 200°C for about 50-60 minutes. Turn occasionally and taste the sauce, adding more salt if necessary. After about 60 minutes, add the cream and crème fraîche, season to taste, and return to the oven for another 15 minutes. This gentle simmering process creates a wonderful sauce. We love to serve it with potato dumplings.