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🍽️ Rabbit in Mustard Marinade

564 kcal · 30 min · 4 servings

Ingredients

• 4 rabbit legs
• salt
• pepper (from the mill)
• 400 g shallots
• 2 garlic cloves
• 0.5 stalk leek
• 1 tbsp ghee
• 1 tbsp olive oil
• 2 sprigs thyme
• 1 sprig tarragon
• 2 bay leaves
• 120 ml dry vermouth (Noilly Prat)
• 250 ml poultry stock (jar) (or chicken broth)
• 4 tbsp Dijon mustard

Instructions

1. 1. Rub the rabbit legs generously with salt and pepper.
2. 2. Peel the shallots and cut them into small cubes.
3. 3. Peel the garlic cloves and chop them finely.
4. 4. Clean the leek, wash it thoroughly, and slice it into thin rings.
5. 5. Heat ghee and olive oil in a large casserole dish.
6. 6. Brown the rabbit meat on all sides over medium heat.
7. 7. Add the shallots, leek, and garlic to the meat and sauté briefly.
8. 8. Deglaze the mixture with vermouth and half of the meat stock.
9. 9. Season with salt and pepper and add thyme, tarragon, and a bay leaf.
10. 10. Cover the casserole and place it in the oven preheated to 180°C (conventional heat).
11. 11. Simmer the rabbit for 40 minutes.
12. 12. Turn the rabbit legs after half the cooking time (i.e., after 20 minutes).
13. 13. Gradually add the remaining stock if the sauce thickens too much.
14. 14. Stir the mustard into the sauce at the end.
15. 15. Finally, adjust the seasoning of the dish with salt and pepper.

Nutrition per serving

• kcal: 564
• Protein: 59 g · Fett/Fat: 29 g · Carbs: 10 g