Rabbit Legs with Mustard and Tarragon
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1.2 kg rabbit legs
- 2 shallot (s)
- 2 cloves garlic
- some olive oil
- 2 tablespoon mustard, (1)
- 200 ml white wine
- 250 ml chicken broth
- 4 tablespoon mustard, (2)
- 1 bunch tarragon
- 100 ml sweet cream
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel shallots and garlic and cut into small cubes.
- Fry the rabbit legs seasoned with pepper and salt in the olive oil. Then take it out and brush with the first mustard.
- Sauté the shallots and garlic in the roast and deglaze with the wine. Let it boil down briefly and cover the legs with the chicken stock for approx. 1.5 hours until they are soft.
- Then remove the meat from the sauce and refine it with the finely plucked tarragon, the second mustard and the sweet cream and let it cook for a moment until the sauce thickens.
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