Braised Rabbit with Side Dishes

Ingredients

• 2 rabbit legs
• 1 tsp Mustard
• 3 tbsp olive oil
• 1 savoy cabbage
• 1 onion
• 0.25 L whipping cream
• 2 egg yolks
• salt pepper
• radicchio
• 500 g soft boiling potatoes
• 3 tbsp whipping cream
• salt pepper

Instructions

1. 1.

   Wash and pat dry the rabbit legs, rub with salt, pepper, and mustard. In a roasting pan heat oil and brown the legs on both sides. Set oven to 220°C and braise for 1 hour, basting frequently with the pan juices.

2. 2.

   Clean the savoy cabbage, remove outer leaves, cut into eighths, blanch in salted water for 8 minutes, shock in cold water, then drain. Heat cream and whisk in egg yolks; season with salt and pepper. Serve the rabbit legs with the cabbage and cream sauce, topping with sliced radicchio.

3. 3.

   For potato dumplings wash potatoes, cover lightly with water, boil for 20 minutes. Drain, let cool slightly, peel, and press through a potato ricer. Mix with cream, season with salt and pepper. Shape into small dumplings and serve alongside the rabbit.