Lapin à l’estragon
Serves : 4 people
Preparation : 15 minutes
Cooking : 50 minutes
Ingredients
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1 rabbit preferably young
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6 shallots
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1 bouquet of tarragon or, if not available, dried tarragon
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2 glasses of white wine
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6.8 fl oz of crème fraîche
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2 tbsp of tarragon mustard Dijon mustard works great too!
-
oil
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salt and pepper
- Kitchen utensils
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cast-iron casserole
Instructions
Cut the rabbit into 8 to 10 pieces; season them with salt and pepper.
Peel and chop the shallots; wash the tarragon.
Place half of them in a small saucepan; pour in the white wine.
Heat the mixture; let it reduce (evaporate) by half.
In a large skillet, sauté the rabbit pieces in a little oil; let them brown, then add the chopped shallots.
When the rabbit pieces and shallots are nicely browned, pour the reduced white wine flavored with tarragon over them; season with salt and pepper; and let them finish cooking over low heat.
Chop the remaining tarragon.
7 to 8 minutes before serving, heat a serving dish; arrange the rabbit pieces on it; keep the dish warm.
Mix the cream with the mustard; add the mixture to the sauté pan; add the chopped tarragon as well.
Whisk the mixture in a saucepan for a few minutes over high heat, then pour the sauce over the rabbit pieces; serve immediately.
Notes
WHAT SHOULD YOU DRINK WITH THIS RABBIT WITH TARRAGON? – A Riesling: a Vouvray.