Braised Rabbit with Mustard Sauce

Ingredients

• 2 rabbit legs
• Salt
• freshly ground pepper
• 400 g shallots
• 2 Garlic cloves
• 1 Tbsp clarified butter
• 1 tbsp Olive Oil
• 2 sprigs thyme
• 1 sprig tarragon
• 2 Bay leaves
• 100 ml dry vermouth (Noilly Prat)
• 200 ml poultry stock or chicken broth
• 4 tbsp Dijon mustard

Instructions

1. 1.

   Rub rabbit legs with salt and pepper.

2. 2.

   Peel and chop shallots. Peel garlic and finely mince.

3. 3.

   Heat clarified butter and olive oil in a roasting pan, brown the meat over medium heat all sides. Add shallots and garlic, sauté briefly, then pour in vermouth and half the stock, season with salt and pepper, add thyme, tarragon, and bay leaves, cover and simmer in a preheated oven at 180°C for about 40 minutes. Gradually add remaining stock. Turn rabbit legs halfway through cooking. Finally stir in mustard and adjust seasoning with salt and pepper.