Rabbit à la Moutarde

Cooking Time

Ingredients

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Ingredients

  •   salt and black pepper
  •   6 rabbit legs
  • g butter
  • ml white wine vinegar
  •   3 tbsp Dijon mustard
  • ml chicken stock
  • ml double cream
  •   1 tbsp dried oregano
  •   1 tsp smoked paprika
  •   1 tsp chopped rosemary
  •   6 garlic cloves, crushed
  •   2 bay leaves.

Method

  • 1

    Step 1

    Season the rabbit legs. Melt the butter in a heavy-based casserole pan and sear the rabbit legs. Remove from the pan and drain.
  • 2

    Step 2

    Swill the casserole with the vinegar and boil to reduce by two-thirds. Add all the remaining ingredients and bring to the boil. When boiling, add the rabbit back to the casserole, cover and cook gently until the meat falls freely off the bone
  • 3

    Step 3

    Take out the rabbit and set aside. Boil the cooking liquor to reduce it to a sauce-like consistency (it will coat the back of a spoon)
  • 4

    Step 4

    Adjust the seasoning and return the rabbit to the pot to warm through
  • 5

    Step 5

    Serve with sauté potatoes.

Ingredients

  • salt and black pepper
  • 6 rabbit legs
  • 100 g butter
  • 100 ml white wine vinegar
  • 3 tbsp Dijon mustard
  • 500 ml chicken stock
  • 150 ml double cream
  • 1 tbsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp chopped rosemary
  • 6 garlic cloves, crushed
  • 2 bay leaves.