Ingredients for four to six servings.

  • 4-6 rabbit haunches
  • 300 g small shallots
  • 4 tbsp oil
  • 250 ml champagne
  • 300 ml poultry stock
  • ½ bunch of chervil
  • ½ bunch of dill
  • ½ bunch of tarragon
  • 200 g crème fraîche
  • 1 tbsp Dijon mustard
  • 1 tbsp coarse mustard
  • ½ tsp turmeric powder
  • salt, pepper

Season rabbit haunches with salt and pepper and peel shallots. Heat the oil in a roasting pan and fry the haunches and shallots until all sides are golden brown. Pour 200 ml of champagne into the pan. Close the lid and let the haunches simmer at medium heat for 1 hour.

Chop the herbs for the sauce and mix with crème fraîche, Dijon mustard, coarse mustard and turmeric powder until smooth. Season with salt and pepper.

Take the rabbit haunches from the broth. Bring the broth to a boil and stir in the mix of cream and herbs with a whisk. Bring the sauce to a boil and add salt, pepper and more of the remaining champagne to taste. Serve the rabbit haunches and sauce on pre-heated plates. Potatoes and snow peas go well with this dish.

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