Summary

Ingredients

• 4 rabbit leg (s)
• 2 shallot (s), diced
• 2 clove (s) garlic, diced
• 400 ml vegetable stock
• 200 ml vermouth, (Noilly Prat)
• 100 g crème fraîche
• 1 bunch tarragon
• 1 salt and pepper, white
• Clarified butter

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Instructions

1. Salt and pepper the rabbit legs and fry them in the clarified butter for 10 minutes on all sides, add the garlic and shallots and fry briefly, deglaze with the stock and Noilly Prat. Braise for 35 minutes.
2. Chop the tarragon.
3. Remove the legs from the sauce, add the tarragon and creme fraiche, reduce a little and season to taste. In the greatest need you can thicken the sauce with cornstarch, but spoil the taste.
4. Tagliatelle or saffron rice and a simple green salad go well with this.