For four people you will need:
- 4 rabbit legs
- 2 medium-sized onions
- Parsley root
- 1 small leek
- 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.