Summary

Ingredients

• 800 g rabbit meat (parts)
• 4 shallot (s)
• 2 cloves garlic)
• 2 dl white wine
• 6 tablespoon mustard (Dijon)
• 500 ml chicken broth or veal stock
• 200 ml cream
• 2 tablespoon crème fraîche
• 2 tablespoon tarragon, drier
• Salt and pepper, black, whole
• Butter, for frying

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Instructions

1. For this dish we prefer the breast, back and belly flaps of the rabbit. But it also works with the runs.
2. Slowly fry the rabbit pieces in clarified butter, the easiest thing to do right away in the casserole, until they have a nice, light brown color, adding a lot of salt. Take out the fried parts and brush with the mustard.
3. Finely chop shallots and garlic and sauté in clarified butter. Deglaze with the wine. Place the rabbit pieces in the sauce. Grind the dried tarragon and sprinkle over the rabbit. Coarsely crush about 1 tablespoon of peppercorns in a mortar and sprinkle over the meat. Fill up with the stock so that the pieces of meat are half covered. Let the whole thing stew in the oven at about 200 degrees for about 50-60 minutes. Turn it every now and then and try the sauce, add salt if necessary.
4. After approx. 60 minutes, add the cream and creme fraiche, season if necessary and put back in the oven for approx. 15 minutes.
5. This gentle braising process creates a wonderful sauce. We prefer to eat potato noodles with it.