Wash the rabbit, pat dry and separate legs and legs from the back. Divide the back into 3-4 pieces. Chop the tarragon and mix with the mustard. Rub the pieces of meat with salt and pepper, brush half of the herb mustard on all sides. Put in the oven at 225 ° and after 30 minutes add the white wine and the meat stock and cook for 45 minutes. Keep the rabbit parts warm and pour the liquid through a sieve into a saucepan. Let it reduce by about half. Stir in the remaining mustard, sugar and crème fraîche (if necessary thicken with starch). Ideally, you add beans rolled in lean slices of bacon to the meat with the white wine. Serve with boiled potatoes.
Ingredients
Print Recipe
Pin Recipe