Roasted Rabbit Leg with Mustard Sauce

Ingredients

• 2 rabbit legs
• 2 tbsp Soy sauce
• 1 Carrot
• 1 onion
• 50 g celery root
• 2 Garlic cloves
• 220 g tomatoes
• 1 Tbsp clarified butter
• 0.75 l white wine
• 1 bay leaf
• 3 sprigs fresh thyme
• 200 g very small boiled potatoes
• Salt
• Pepper
• 100 g green olives
• 0.5 tsp starch
• 1 tbsp mustard
• Pepper
• chopped parsley (for garnish)

Instructions

1. 1.

   Season rabbit legs with salt and pepper, drizzle with soy sauce, and set aside.

2. 2.

   Peel carrots, garlic, and onion; cut into cubes or slices. Wash celery root and cut finely. Set aside.

3. 3.

   Score tomatoes with a sharp knife. Pour boiling water over them in a bowl, then peel off the skins. Set two tomatoes aside. Roughly chop the rest.

4. 4.

   Heat clarified butter in a wok. Sauté carrot, onion, and celery at high heat. Add rabbit legs and brown both sides. Deglaze with soy mixture. Pour wine into the pot. Add chopped tomatoes, bay leaf, mustard, and thyme; simmer gently over low heat for one hour.

5. 5.

   Peel potatoes. Add potatoes and olives to the rabbit and simmer together for 10 minutes. Remove rabbit legs from the pot. Taste sauce and thicken with starch mixed in a little cold water. Slice remaining tomatoes into strips, remove seeds, and add to sauce. Sprinkle with herbs and serve.