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–+ servings
Wine with food: Braised rabbit legs in mustard sauce alongside a glass of Sauvignon Blanc.

Braised rabbit legs in a white wine and mustard sauce

These braised rabbit legs are a culinary highlight of sophisticated country cuisine and bring rustic finesse straight to your table. In this recipe, the lean rabbit meat is gently cooked in a creamy sauce made from dry white wine, coarse Dijon mustard and fresh tarragon. The combination of tender meat, spicy heat and creamy cream makes for a real taste experience that develops its full depth thanks to the long braising time. Together with a Sauvignon Blanc Fumé or a mineral Chablis, you will experience a pairing that perfectly combines hearty spice and maritime freshness. An ideal dish for a cozy Sunday lunch or a stylish dinner, its simple preparation and deep aroma will win over any gourmet and pamper the palate for a long time.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main course, Stew
Cuisine French, German
Servings 2 Servings
Calories 480 kcal

Cooking utensils

  • 1 Casserole with lid
  • 1 Chef's knife
  • 1 Cutting board
  • 1 Cooking spoon

Ingredients
  

  • 2 Rabbit legs à approx. 250 g
  • 2 Tbsp clarified butter
  • 1 Shallot finely diced
  • 1 Garlic clove finely chopped
  • 150 ml dry white wine e.g. Sauvignon Blanc
  • 200 ml Poultry stock
  • 2 Tbsp coarse Dijon mustard
  • 100 ml Cream
  • 2 Stalks of fresh tarragon chopped
  • Salt and pepper from the mill
  • 1 A pinch of sugar

Preparation
 

PREPARATION:

  • Wash the rabbit legs and pat dry.
  • Rub the legs well with salt and pepper.
  • Finely dice the shallot and garlic.
  • Chop the tarragon.

COOKING STEPS:

  • Heat the clarified butter in a casserole.
  • Fry the rabbit legs until golden brown on all sides.
  • Remove the drumsticks from the pan and set aside briefly.
  • Sauté the shallots and garlic in the frying fat until translucent.
  • Deglaze with white wine and dissolve the drippings.
  • Reduce the liquid by half.
  • Stir in the chicken stock and mustard.
  • Put the legs back into the pot.
  • Cover and simmer over a low heat for approx. 45 to 50 minutes.
  • Remove the legs from the sauce and keep warm.
  • Add the cream to the pan and reduce the sauce until it thickens.
  • Add fresh tarragon and a pinch of sugar.
  • Season the sauce with salt and pepper to taste.
  • Put the legs back into the sauce.

DIRECTIONS:

  • Serve the rabbit legs on preheated plates.
  • Pour the white wine and mustard sauce generously over the top.
  • Garnish with a little fresh tarragon.
  • Serve hot immediately.

SUPPLEMENTS:

  • Wide ribbon noodles (tagliatelle)
  • Baked potatoes with rosemary
  • Steamed root vegetables

Nutritional values per portion

Calories: 480kcalCarbohydrates: 10gProtein: 36gFat: 28g
Keyword Dijon mustard, Gourmet recipe, Mustard sauce, Rabbit legs, Rabbit recipe, Sauvignon Blanc, Stew, Tarragon, White wine sauce, Wine with food
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