Rabbit in Kitchen Herb Mustard Sauce

Cut the house rabbit from the butcher: 2 legs – each divided -, 2 runs whole, fillet of back removed, cut off the flap of the belly, neck chopped.

Brown all the rabbit parts in a roasting pan in olive oil, season with salt and season with pepper. Remove the back fillets after browning and add them again 10 min before the end of the cooking time (constant braising makes them dry and fibrous).

Add spring onions and garlic to the meat pieces form and sauté. Extinguish with wine and add herbs and mustard. If necessary, add a little water to cover the meat pieces. Cover and simmer for at least 50 minutes.

The sauce should have a creamy consistency and is seasoned with salt, pepper and a little juice of a lemon. If you like it stronger, let the sauce boil – without rabbit parts.

Peel the roots and cut them into slices – boil them in salted water. Then glaze lightly in butter with a little bit of sugar in a frying pan.

For the mashed potatoes, boil the potatoes, mash them and season with hot milk and olive oil (as needed).

It goes well with Pinot Gris or Pinot Blanc, which also helped the sauce to its crowning good taste.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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