Rabbit with Tarragon Sauce

A bean recipe for every taste:

Per person 3098 J / 740 calories.

There is no closed season for wild rabbit, which is why the tender, tasty meat is available year-round.

It is exceptionally well suited for seasoned stews.

Briefly rinse the rabbit, dry it and carve it into several pieces, in case you buy parts of rabbit that are not ready for roasting. Rub the meat with salt and pepper. Remove the peel from the onion and chop finely. Rinse and finely chop the tarragon leaves, finely grind the dried tarragon. Heat the butter in a cast iron roasting pan and sear the rabbit pieces in it on all sides. Add the onion and brown. Extinguish with the beef broth, add half of the white wine and the tarragon. Close the roaster with the lid. If it has a drip insert, add the remaining wine to the insert form, otherwise add the wine during cooking. Cook for 50-60 minutes with the lid closed. Then remove the meat and keep it warm, perhaps deboning it.

Stir the sauce stock with the whipped cream, bring to the boil once and season with the mustard, brandy and sugar to taste, perhaps also season with salt and pepper.

Put the meat on a warmed plate and cover with a little bit of sauce, offer the rest of the sauce separately.

Serve with: Bean pods (haricots verts), salka

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