MUSTARD-BRAISED RABBIT WITH LEEKS, PEAS AND RADISHES
thegarumfactory
thegarumfactory
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Ingredients

  • 1 tablespoon vegetable oil
  • 1 teaspoon chopped fresh thyme
  • 3 tablespoons Dijon mustard
  • 1 3- pound rabbit, cut into 8 pieces: 2 hind legs, 2 forelegs, and the loin portion cut into 4 pieces. (Ask the butcher to do this for you or you can do it yourself – see Jody’s Notes and the photos.)
  • Kosher salt and coarsely ground black pepper
  • 3 tablespoons unsalted butter
  • 2 large leeks, white part thinly sliced and washed
  • 2 cloves garlic, chopped
  • ¼ cup + 2 teaspoons champagne vinegar
  • 1½ cups chicken stock
  • 1 tablespoon chopped tarragon
  • ½ cup creme fraîche
  • 1 cup fresh or frozen peas, blanched
  • 5 ounces radishes, cut into quarters + leaves, rinsed
  • 1 tablespoon honey

Instructions

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