Rabbit with Garlic and Mustard
Rabbit with garlic and mustard is a hearty dish in which rabbit legs are roasted with Dijon mustard, garlic and sugar. During roasting the meat is basted with stock to keep it juicy. The sauce is finally thickened with a roux and finished with whipping cream.
Prep: 50 min
Cook: 1 h 30 min
Servings: 4
Energy: 209 kcal per serving
Method
01.
Separate the garlic into cloves and peel them. Chop half of the cloves and finely grate the other half.
02.
Preheat the oven to 200 °C. Season the meat with salt and sear it in a casserole in lard until golden brown.
03.
Turn off the heat and add the Dijon mustard, sugar cube, grated and chopped garlic to the roasting juices. Let the garlic become fragrant and pour in the stock.
04.
Place the casserole in the preheated oven and bake covered for at least 1 hour, then uncovered for at least 30 minutes. Keep an eye on the meat and baste it. Take the whipping cream out of the fridge so that it reaches room temperature.
05.
Make the roux. Melt the butter in a small saucepan, add the flour and fry until golden.
06.
Remove the tender meat, scrape all the browned bits from the sides of the casserole into the roasting juices, thicken with the roux diluted with a little water and simmer for at least 15 minutes.
07.
Pour the cream into the roasting juices and stir.
