Braised rabbit with mustard-tarragon sauce and bread dumplings

Braised rabbit with mustard-tarragon sauce and bread dumplings

Based on 7 ratings
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Medium 👍

Preparation

45 min

Baking

55 min

Resting

0 min

Ingredients

2Servings
½
whole rabbit (in pieces)
1
shallots
1 cloves
garlic
12½ g
tarragon
tbsp
mustard
25 g
hazelnuts
1 sprigs
thyme
1 sprigs
rosemary
25 ml
brandy
100 ml
white wine
100 ml
chicken stock
65 g
unsalted butter
125 g
whole milk
2
eggs
150 g
bread rolls (stale)
25 g
flour
25 g
ground hazelnuts
50 g
crème fraîche
salt
pepper
vegetable oil (for frying)
MetricImperial

Utensils

oven, 2 bowls (small), cutting board, knife, baking sheet, ovenproof pot (large), tongs, cooking spoon, pastry brush, frying pan, whisk, bowl (large), pot (large), plastic wrap, ladle

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How-To Videos

homemade-chicken-stock-en

Homemade chicken stock

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How to chop herbs

Nutrition per serving

Cal1305
Fat75 g
Protein75 g
Carb66 g
  • Step 1/7

    Preheat oven to 150°C/300°F. Finely chop shallots and garlic. Pluck tarragon leaves and chop finely. In a small bowl, mix together one third of the chopped tarragon and all the mustard. Coarsely chop hazelnuts, place on a baking sheet, and roast in the oven for approx. 8 min. Set aside. Increase oven temperature to preheat at 175°C/350°F.
    • 1 shallots
    • 1 cloves garlic
    • 5 g tarragon
    • tbsp mustard
    • 25 g hazelnuts
    • oven
    • bowl (small)
    • cutting board
    • knife
    • baking sheet

    Preheat oven to 150°C/300°F. Finely chop shallots and garlic. Pluck tarragon leaves and chop finely. In a small bowl, mix together one third of the chopped tarragon and all the mustard. Coarsely chop hazelnuts, place on a baking sheet, and roast in the oven for approx. 8 min. Set aside. Increase oven temperature to preheat at 175°C/350°F.

  • Step 2/7

    Rinse rabbit pieces under cold running water, drain, and pat dry. Season with salt and pepper. Heat vegetable oil in an oven-proof pot and sear rabbit pieces on all sides. Remove meat from the pot and set aside. Add some more vegetable oil to the pot and add half of the chopped shallots, garlic, thyme and rosemary leaves. Sauté for approx. 1 – 2 min., until fragrant.
    • ½ whole rabbit (in pieces)
    • vegetable oil (for frying)
    • 1 sprigs thyme
    • 1 sprigs rosemary
    • salt
    • pepper
    • ovenproof pot (large)
    • tongs

    Rinse rabbit pieces under cold running water, drain, and pat dry. Season with salt and pepper. Heat vegetable oil in an oven-proof pot and sear rabbit pieces on all sides. Remove meat from the pot and set aside. Add some more vegetable oil to the pot and add half of the chopped shallots, garlic, thyme and rosemary leaves. Sauté for approx. 1 – 2 min., until fragrant.

  • Step 3/7

    Deglaze with brandy and white wine, reduce heat and continue to simmer for approx. 10 min., or until reduced by approx. one third. Scrape off any browned bits on the bottom of the pot with a wooden cooking spoon. Brush rabbit pieces with two-thirds of the mustard-tarragon marinade and return to pot. Add chicken broth, cover pot, and transfer to the oven to roast at 175°C/350°F for approx. 45 min.
    • 25 ml brandy
    • 100 ml white wine
    • cooking spoon
    • pastry brush

    Deglaze with brandy and white wine, reduce heat and continue to simmer for approx. 10 min., or until reduced by approx. one third. Scrape off any browned bits on the bottom of the pot with a wooden cooking spoon. Brush rabbit pieces with two-thirds of the mustard-tarragon marinade and return to pot. Add chicken broth, cover pot, and transfer to the oven to roast at 175°C/350°F for approx. 45 min.

  • Step 4/7

    To make the bread dumplings, melt most of the butter in a frying pan. Add remaining chopped shallots and sauté for approx. 2 – 3 min. In a small bowl, whisk together milk and eggs. Season with salt and pepper. Roughly tear the bread rolls into a large bowl so that you end up with a mixture of small to large pieces, combine with the egg-milk mixture and let rest for approx. 10 min. Add flour, sautéed onions, and ground hazelnuts to the mixture.
    • 50 g unsalted butter
    • 125 g whole milk
    • 2 eggs
    • salt
    • pepper
    • frying pan
    • bowl (small)
    • whisk
    • bowl (large)

    To make the bread dumplings, melt most of the butter in a frying pan. Add remaining chopped shallots and sauté for approx. 2 – 3 min. In a small bowl, whisk together milk and eggs. Season with salt and pepper. Roughly tear the bread rolls into a large bowl so that you end up with a mixture of small to large pieces, combine with the egg-milk mixture and let rest for approx. 10 min. Add flour, sautéed onions, and ground hazelnuts to the mixture.

  • Step 5/7

    Bring a large pot of water to the boil. Lay a large piece of plastic wrap onto your work surface. Place the dumpling mixture along the edge closest to you, leaving space around all the edges. Pick up the edge plastic wrap closest to use it to help you roll the mixture into a tight log. Fold over the excess plastic on the ends, tightly roll the log in another piece of plastic wrap, and twist the ends tightly to close. Gently lower the dumpling log into the boiling water, reduce hit to medium-low, place the lid on, and let simmer for approx. 12 min., or until the log begins to float.
    • pot (large)
    • plastic wrap
    • ladle

    Bring a large pot of water to the boil. Lay a large piece of plastic wrap onto your work surface. Place the dumpling mixture along the edge closest to you, leaving space around all the edges. Pick up the edge plastic wrap closest to use it to help you roll the mixture into a tight log. Fold over the excess plastic on the ends, tightly roll the log in another piece of plastic wrap, and twist the ends tightly to close. Gently lower the dumpling log into the boiling water, reduce hit to medium-low, place the lid on, and let simmer for approx. 12 min., or until the log begins to float.

  • Step 6/7

    Cube remaining butter. Remove pot from the oven, use tongs to turn over the rabbit pieces, and brush with remaining mustard-tarragon marinade. Dot the remining butter pieces on top and let roast in the oven for approx. 10 min. further. Turn off the oven and transfer the pot to the stove. Remove the rabbit pieces and place on a plate.
    • 15 g unsalted butter

    Cube remaining butter. Remove pot from the oven, use tongs to turn over the rabbit pieces, and brush with remaining mustard-tarragon marinade. Dot the remining butter pieces on top and let roast in the oven for approx. 10 min. further. Turn off the oven and transfer the pot to the stove. Remove the rabbit pieces and place on a plate.

  • Step 7/7

    Let the cooking liquid in the pot simmer and reduce on medium heat for approx. 2 min. Add crème fraiche and remaining tarragon, stir well, and season with salt and pepper. Add the rabbit pieces back to the sauce and remove from heat. Slice bread dumplings into thick discs. Serve the rabbit with the bread dumplings and garnish with roasted hazelnuts. Enjoy!
    • 50 g crème fraîche
    • 12½ g tarragon
    • salt
    • pepper

    Let the cooking liquid in the pot simmer and reduce on medium heat for approx. 2 min. Add crème fraiche and remaining tarragon, stir well, and season with salt and pepper. Add the rabbit pieces back to the sauce and remove from heat. Slice bread dumplings into thick discs. Serve the rabbit with the bread dumplings and garnish with roasted hazelnuts. Enjoy!

  • Enjoy your meal!

    Braised rabbit with mustard-tarragon sauce and bread dumplings

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