Rabbit in the esdragon
MainsCook time: 0 min.
Servings: 6
Servings: 6
Ingredients for Rabbit in the esdragon
| Aromatic bouquet (parsley, thyme, bay leaf) | ||
| Pepper | ||
| Salt | ||
| 1 | dl | Sour cream |
| 1 | tbsp | Dijon mustard |
| 1 | tbsp | Freshly chopped tarragon |
| 1 | Onion | |
| 1 | dl | Whipped cream |
| 1,5 | kg | Rabbit |
| 1/2 | Celery | |
| 2 | Carrots | |
| 4 - 5 | dl | Broth |
Instructions for Rabbit in the esdragon
To prepare the Rabbit in the esdragon recipe, please follow these instructions:
Divide the rabbit into smaller pieces, sprinkle with salt and pepper, brown them in a saucepan. Add the vegetables and the spice bouquet and cook the bacon in the bouillon for an hour. Take the meat, add the soup and add the esdrad and cream. Boil the sauce for approx. 5 minutes. Stir mustard and cream fry in - now do not cook again - and taste for.
Serve the meat in the sauce, preferably with raw potatoes.
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