Mustard rabbit with rosemary potatoes
very easy
105 mins
105 mins
Ingredients
- 25 Shallots (à approx. 15 g)
- 4 legs of rabbit (approx. 310 g each)
- 5 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 Bay leaves
- 75 g grainy mustard
- 50 g medium hot mustard
- 600 ml Vegetable broth
- 200 g Whipped cream
- 800 g Potatoes
- 2 Branches of rosemary
- 15–20 g Cornstarch
- 1/2-1 TEASPOON Sugar
- 7-10 Tbsp possibly rosemary
Directions
- 1
Peel the shallots and halve or quarter them depending on size. Wash the legs and pat dry. Heat 3 tablespoons of oil in a frying pan, fry the legs in it vigorously while turning, season with salt and pepper, remove from the pan.
- 2
Add the shallots to the frying fat, fry vigorously while turning, add the bay leaf and fry briefly. Mix in mustard, deglaze with stock and cream, add legs and braise covered for about 1 1/4 hours.
- 3
In the meantime, wash the potatoes thoroughly and cut them in half. Wash the rosemary, shake dry, pluck needles from the stems. Mix well rosemary, 1 teaspoon salt, 1/2 teaspoon pepper, potatoes and 2 tablespoons oil. Spread on a fat pan, bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see
- 4
manufacturer) bake for about 45 minutes.
- 5
Lift the legs out of the stock. Keep warm. Stir starch and 3-4 tablespoons of water until smooth. Bring the stock to the boil, stir in the starch, bring to the boil, simmer for 1 minute while stirring, season to taste with salt, pepper and sugar.
- 6
Take the potatoes out of the oven and remove them from the fat pan. Arrange meat and sauce on a plate, garnish with rosemary if desired. Add the potatoes.
Nutrition Facts
850 kcal
38 g
50 g
59 g
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