- 4
Ingredients
- 4 SERVINGS
- 4 rabbit legs
- • 1/2 cup dry white wine
- • 1/2 cup chicken broth
- • 2 oz cubed ventreche
- • 2 tbs duck fat
- • 1 cup pearl or boiling onions peeled
- • 2 carrots, peeled and slice into large pieces
- • 1 bouquet garni containing bay leaves, peppercorns, thyme and parsley
- • 2 tbs Dijon mustard
- • Flour
- • 1/4 cup heavy cream
- • Salt and pepper
Preparation
Step 1
1. Preheat the oven to 250 degrees F
2. In a large heavy bottomed pot or dutch oven, melt the duck fat over medium heat, add the ventreche and brown. Temporarily remove the ventreche from the pot.
3. Pat dry and generously season the rabbit legs with salt and pepper and then dredge in the flour.
4. Carefully place the rabbit in the pot and brown well on all sides. When the meat is a golden brown, return the ventreche to the pot and add the remaining ingredients with the exception of the cream. Bring the liquid to a simmer, place a heavy lid on the pot and place in the oven. Let cook undisturbed for 1 hour.
5. At the end of the hour, remove the rabbit and vegetables to a warm dish, cover with foil and let rest.
6. While the rabbit is resting, remove the bouquet garni from the pot, turn up the heat and bring to a boil. Reduce the cooking liquid by half, then add the crèam.
7. When the sauce has thickened enough to coat the back of a spoon, remove from the heat and correct the seasoning. Ladle over the rabbit and serve.