Bistro des Z'Artes

Rabbit legs with mustard

Serves 6 persons

Ingredients

6 large rabbit legs

100g Dijon mustard

2 cups white wine

1 cup white vermouth

flour to dust legs & 20g of plain flour

salt & pepper to taste

1 slice back bacon in cubes

100g butter

½ leek

2 carrots

1 onion

2 cloves garlic

4 cups great chicken stock or a good stock cube & water

Method

1. The day before massage all the mustard into the rabbit legs.

2. Before cooking wipe off all the mustard & keep (mixed with the white wine & vermouth)

3. Season the legs well and dust with the flour.

4. Fry the legs & Bacon cubes off in the butter until golden, taking care not to burn the butter. Turn them occasionally.

5. Remove from the pan & add all the chopped vegetables. Sweat for 10mins until soft.

6. In a dry pan toast the flour until it goes a deep brown colour, mixing all the time & being very careful not to burn it.

7. Add this flour to the vegetable pan. Stir well & cook for 2 mins over a low heat.

8. Add the mustard & wine mix and cook stirring all the time for a further 2 mins.

9. Add the hot chicken stock a little at a time, stirring all the time.

10. Place the rabbit legs back in the pan & simmer on the lowest heat possible until tender, covered with greaseproof paper ring to keep in all the liquid. Be careful at this stage as your sauce has flour so it can easily stick & burn.

Serve with green beans and new boiled potatoes. Delicious!!!