Rutronik News

Rabbit in mustard sauce

  Newsletter Article


For four people you will need:

  • 4 rabbit legs
  • 2 medium-sized onions
  • Parsley root
  • Carrot
  • 1 small leek
  • Oil
  • Salt
  • Pepper
  • 400 ml veal stock
  • 200 ml white wine
  • 3 fresh sprigs of thyme
  • 1 tub of crème fraîche
  • 3 tsp Dijon mustard



Wash and dry the rabbit legs. Finely dice the onions, parsley root, carrot, and leek.

Heat the oil in a pan. Season the legs with salt and pepper and sear them all over in the hot oil. Remove the legs, reduce the heat, add the vegetables, and sweat them for 3-5 minutes.

Return the legs to the pan and pour over the veal stock and wine; add the washed sprigs of thyme. Cover the pan and leave the contents to simmer on a low heat for about one hour until the legs are cooked - the meat should fall off the bone very easily.

Once the meat is nice and tender, keep the legs warm, strain the sauce through a sieve, stir in the crème fraîche and allow it to reduce slightly on a medium heat with the lid off. Stir the mustard into the sauce - do not leave it to cook further - and season with salt and pepper.

Serve with tagliatelle or potatoes with parsley butter.