Preheat the oven to 160° C. Brown the rabbit pieces all over in olive oil and a tbsp butter and transfer them back to the bowl. Deglaze the dish with 200 ml white wine and pour this over the rabbit in the bowl.
Heat 25 gr duck fat (or clarified butter) in a casserole dish and fry 1 large, chopped onion, 2 finely chopped cloves of garlic and 100 gr lardons. When they have browned and softened a little, add 1 heaped tbsp of flour and cook for a minute or so. Gradually add 500 ml chicken stock, stirring well after each addition to make sure there are no lumps.
Put the rabbit back in the casserole dish, cover and bring to a simmer. Transfer to the oven and cook for 1¼ hours, or until the rabbit is tender. Check the rabbit is cooked through – the meat should be starting to fall off the bone. Poke the legs with a knife and if it doesn’t slide in easily, return the casserole to the oven for 15–20 minutes and then check again for tenderness.
Remove the rabbit from the casserole dish and keep it warm. Place the dish on the hob and stir in the stripped and chopped leaves of 8 sprigs of fresh tarragon, 60 gr crème fraîche and a tbsp whole grain mustard. Put the rabbit back in the dish and season with salt and pepper to taste. Serve with Brussels sprouts, red cabbage, oven roasted onion and potato croquettes
A Rick Stein recipe
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Sounds delicious will try it nice and simple
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DeleteMade it severall times And love it
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