Rabbit in tarragon mustard cream sauce and iceberg salad
easy
90 mins
90 mins
Ingredients
- 2 Onions
- 1 (approx. 1.5 kg; disassemble into 8 parts) ready-to-cook rabbit
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 40 g Butter or margarine
- 2 TEASPOONS dried tarragon
- 1/4 l dry white wine
- 1/4 l clear broth (instant)
- 1 Head iceberg lettuce
- 1 collar Radishes
- 3-4 Tbsp Herb Vinegar
- 1/2 TEASPOON Sugar
- 4 TABLESPOONS Oil
- 1 TABLESPOON medium hot mustard
- 125 g Whipped cream
- 4 TABLESPOONS sauce thickener
- 7-10 Tbsp Tarragon
Directions
- 1
Onions peel and cut into cubes. Wash the rabbit meat and dab dry. Rub vigorously with salt and pepper. Heat the fat in a roaster and fry the meat until golden brown all around.
- 2
Add onions and tarragon and sauté. Pour on white wine and stock and cook covered for approx. 45 minutes. In the meantime clean, wash and drain iceberg lettuce and radishes. Clean, wash and cut the lettuce into bite-sized pieces.
- 3
Cut the radishes into slices. Mix vinegar, salt, pepper and sugar. Whip the oil into the mixture. Mix prepared salad ingredients and marinade, arrange in bowls. Remove the meat and keep warm.
- 4
Pour the roast stock into a pot. Mix mustard and cream and season with salt and pepper. Bring to the boil and stir in the sauce thickener. Pour the sauce over the meat and garnish with a sprig of tarragon.
- 5
Boiled potatoes taste good with it.
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