Beef & Game
Braised Rabbit with Tarragon in Cream and Mustard Sauce
Pieces of rabbit braised until tender in white wine with tarragon, onion and carrot. The cream and mustard sauce is smooth and aromatic, while the mushrooms and parsley give it a fresh note. Serve with bread dumplings or another side dish as a festive main course.
Total: 2 h
Servings: 5
Method
01.
Cut the rabbit into 8–10 pieces and chop the peeled onion finely. Clean the carrots and mushrooms and cut them into small cubes.…
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