BRAISED RABBIT LEGS, DIJON MUSTARD AND PANCETTA
Steps:
- 1. Lightly season the rabbit legs with salt. 2. Heat a large pot with a little oil and fry the legs until golden brown. 3. Set the legs aside and pour off the excess oil. 4. Cut the bacon / Pancetta into lardons 5mm thick. 5. Melt the butter in the pot and cook the onions and bacon with a pinch of salt for five minutes. 6. Add the white wine to the onions and cook rapidly to reduce the wine to a glaze. 7. Wash and slice the mushrooms and add them to the pot. 8. Add the rabbit legs to the pot and cover with the chicken stock. 9. Bring the stock to the boil and cook in a pre-heated oven at 200˚c for 1 ½ hours until the legs are tender. 10. Remove the legs from the pot and keep warm on plates. 11. Add the cream to the pot and boil rapidly for 5 minutes, adjust the seasoning with salt. 12. Whisk the parsley and mustard into the sauce and spoon it over the legs.
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