Rabbit with Mustard

Name: Rabbit with Mustard
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 4 SERVINGS
Cuisine: Česká kuchyně
Ingredients: 150 g peeled carrots; 100 g peeled onion; 1 medium celery stalk; white part of one medium leek; 40 g speck or bacon; 5 tablespoons sunflower oil; 100 ml dry white wine; 1 sprig rosemary (5 cm); 800 ml chicken broth; 2 tablespoons roux; salt; white pepper; 2 tablespoons Dijon mustard; 100 ml cream, min. 31%; 2 tablespoons sour cream; 30 g chilled butter; 4 rabbit legs; This dish is best enjoyed with a glass of well-chilled beer.

4 SERVINGS

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INGREDIENTS

150 g peeled carrots
100 g peeled onion
1 medium celery stalk
white part of one medium leek
40 g speck or bacon
5 tablespoons sunflower oil
100 ml dry white wine
1 sprig rosemary (5 cm)
800 ml chicken broth
2 tablespoons roux
salt
white pepper
2 tablespoons Dijon mustard
100 ml cream, min. 31%
2 tablespoons sour cream
30 g chilled butter
4 rabbit legs

BEER PAIRING

This dish is best enjoyed with a glass of well-chilled beer.

INSTRUCTIONS

1
Finely chop the onion. Cut carrots, celery, and well-washed leek into smaller pieces. Cut speck or bacon lengthwise into strips 0.6×3 cm and place in the freezer for 20 minutes.
2
Cut openings the size of the bacon or speck strips into individual rabbit portions with a thin knife and fill these openings with them. Season the meat thoroughly with salt and pepper on all sides.
3
In a pot over high heat, warm the oil and sear the rabbit portions on both sides until golden brown. Remove the meat from the pot and set aside on a plate. Reduce the heat to less than half and add the chopped vegetables to the pot. Sauté, stirring frequently, for 3–4 minutes.
4
Then pour in the white wine, stir, and let it completely reduce. Return the seared meat to the pot, add a sprig of rosemary, and pour in the broth. Bring to a boil, cover with a lid, and reduce the heat to minimum. Simmer gently for 50 minutes until tender.
5
Carefully remove the tender meat from the pot. Strain the sauce through a fine sieve into a clean pot, but be careful not to press the vegetables. If desired, the sauce can be reduced by a third to intensify its flavor. Stir the roux into the sauce and cook over low heat for 12 minutes.
6
Season with salt and pepper, add Dijon mustard, cream, and sour cream. Stir the sauce and simmer for 1 minute. Remove from heat and gradually stir in the diced chilled butter. Return the rabbit to the finished sauce to warm through.

Tip

Once you've stirred in the chilled butter, under no circumstances should you boil the sauce. It would become greasy. Stir in the chilled butter gradually, in portions. This will thicken and beautifully smooth the sauce. Rabbit tastes great with wide noodles or ham dumplings.

Roman Vaněk

Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.