French tarragon rabbit

Name: French tarragon rabbit
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 Rabbit (about 1,5 kg); 3-4 medium-sized onions; 1 potty fresher or; 2-3 TEASPOONS dried tarragon; 20 g clarified butter; 7-10 Tbsp salt, white pepper; 1/8 l White wine, 500 g carrots; 250 g small mushrooms; 1 TABLESPOON butter/margarine; 1 TEASPOON Vegetable broth; 1/2 bunch Parsley; 150 g Whipped cream; 2 TABLESPOONS medium hot mustard

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 Rabbit (about 1,5 kg)
3-4 medium-sized onions
1 potty fresher or
2-3 TEASPOONS dried tarragon
20 g clarified butter
7-10 Tbsp salt, white pepper
1/8 l White wine, 500 g carrots
250 g small mushrooms
1 TABLESPOON butter/margarine
1 TEASPOON Vegetable broth
1/2 bunch Parsley
150 g Whipped cream
2 TABLESPOONS medium hot mustard

Directions

1
Cut the rabbit into 8-10 pieces, wash and pat dry. Peel onions and cut into slices. Tarragon wash, pluck
2
Heat clarified butter, fry meat in it while turning, season. Add onions, sauté. Add tarragon and gradually deglaze with wine and 1/4-3/8 l water, bring to the boil. Cover and braise for 1 1/4-1 1/2 hours.
3
Peel, wash and cut the carrots into pieces. Clean, wash and fry the mushrooms in hot fat. Season and take out. Sauté carrots in frying fat. Deglaze with 100 water, bring to the boil. Stir in broth and cook for about 10 minutes. Add mushrooms and heat up. Wash and chop the parsley and sprinkle over it
4
After about 30 minutes, add cream and mustard to the meat, allow to reduce slightly and season to taste. Served with: carrots and roast potatoes
5
Drink: cool wine spritzer