Rabbit in Mustard Marinade

Ingredients

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

Instructions

1. 1.

   Rub the rabbit legs with salt and pepper. Peel and finely chop the shallots. Peel and mince the garlic. Clean, wash, and slice the leeks into thin rings.

2. 2.

   Heat the clarified butter and olive oil in a roasting pan, sear the meat over medium heat until browned all around. Add the shallots, leeks, and garlic; sauté briefly, then pour in the vermouth and half of the stock, season with salt and pepper, add thyme, tarragon, and bay leaves, cover and bake in a preheated oven at 180°C (O/B) for about 40 minutes. Gradually add the remaining stock. Flip the rabbit legs halfway through cooking. Finally stir in the mustard and adjust seasoning with salt and pepper.