Rabbit in a Mustard and Tarragon Sauce
Serves 4:
- about 1.5 kg of rabbit, jointed (if possible buy just the legs, they carry so much flavour and they are easier to cook with)
- 1 heaped table spoon of Dijon mustard
- some flour, about 4 tablespoons
- 2 sprigs of tarragon
- 1 bay leaf
- 2 sage leaves
- 50 g of butter
- 5 cloves of garlic, peeled
- 150 ml of white wine
- 1 tablespoon of a white wine vinegar
- 50-80 ml of water
- 80-100 ml of double cream
- salt
- pepper
- chopped fresh parsley to garnish
Wash and pat dry the rabbit pieces, place them in a large bowl, season with some salt and pepper.
Add the mustard and turn the pieces until they are evenly coated.
Sift the flour onto a large plate. Coat each piece of rabbit with the flour, patting off any excess.
Preheat the oven to 160 C, fan.
Melt the butter in a large pan and sear the rabbit pieces on a medium to high heat for about 3-4 minutes on each side, just to gain some colour. You may have to do that in batches.
Place the seared rabbit into a casserole dish.
Whilst keeping the frying pan still on the heat, pour in the wine to deglaze the pan, cook for about a minute to reduce it a bit.
Pour the vinegar into the casserole with the rabbit and cook it on a medium heat to reduce it a little. Pour in the wine, the cream and the water.
Crush gently the garlic cloves, add them into the casserole along with the herbs, season again with salt and pepper. Give everything a gentle stir, put the lid on and then place the casserole in the preheated oven.
Cook until tender, about 45-60 minutes (or more for a wild rabbit), stirring and turning the rabbit occasionally.
Taste the sauce and adjust the seasoning.
If you wish to reduce the sauce, take the cooked rabbit pieces out and keep them warm on a plate.
Cook the sauce without the lid on a medium heat until obtaining the desired consistency.
Put the rabbit back into the dish and reheat all together.
Serve the rabbit garnished with some parsley, accompanied by a green salad, French beans, boiled lettuce or any seasonal vegetable. Some roast potatoes or a potato puree will make this dish complete.
