Rabbit in tarragon mustard sauce

Name: Rabbit in tarragon mustard sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 ready-to-cook rabbit; 7-10 Tbsp (1.5 kg); 3-4 Onions; 40 g clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 potty Tarragon; 1/8 l dry white wine; 500 g Carrots; 250 g Mushrooms; 20 g Butter or margarine; 100 ml Vegetable broth (instant); 1/2 bunch Parsley; 200 g Whipped cream; 2 TABLESPOONS medium hot mustard

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 ready-to-cook rabbit
7-10 Tbsp (1.5 kg)
3-4 Onions
40 g clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 potty Tarragon
1/8 l dry white wine
500 g Carrots
250 g Mushrooms
20 g Butter or margarine
100 ml Vegetable broth (instant)
1/2 bunch Parsley
200 g Whipped cream
2 TABLESPOONS medium hot mustard

Directions

1
Divide the rabbit into 8 -10 portion pieces. Peel onions and cut into slices. Heat clarified butter in a casserole, fry the rabbit parts in it for about 20 minutes. Season with salt and pepper. Add onion slices and fry briefly.
2
Add tarragon leaves. Add wine and 1/8 litre water bit by bit. Fry rabbit for about 45 minutes in a closed pot. Peel carrots and cut into pieces. Clean the mushrooms and chop if necessary. Fry in hot fat. Season with salt and pepper. Remove from the pan. Sauté the carrot pieces in the frying fat. Pour on stock and cook for about 10 minutes.
3
Season with salt and pepper. Remove from the pan. Sauté the carrot pieces in the frying fat. Pour on stock and cook for about 10 minutes. Add mushrooms and heat up briefly. Wash and chop the parsley and add to the vegetables. 15 minutes before the end of the cooking time, pour cream on the rabbit, stir in mustard and let it boil down a little in the open pot. Season if necessary