Ingredients
For four people you will need:
- 4 rabbit legs
- 2 medium onions
- 4 tbsp olive oil
- Salt
- Pepper
- 200 ml white wine
- 400 ml veal stock
- 3 fresh thyme sprigs
- 1 tub of crème fraîche
- 1–2 tbsp Dijon mustard
- 1 tbsp capers
Method
Wash the rabbit legs and dab them dry with kitchen towel. Very finely dice the onions.
Heat the oil in a casserole. Season the legs with salt and pepper and sear them on all sides in the hot oil. Reduce the heat, add the onions and sweat them until translucent while stirring continuously.
Pour in the wine and stock, add the washed thyme sprigs, and then cover and leave to simmer on a low heat for about an hour (the meat should fall off the bone very easily).
Once the legs are cooked, remove them and keep them warm. Stir in the crème fraîche and allow it to reduce slightly on a medium heat. Stir the mustard into the sauce and remove from the heat. Add the capers and season with salt and pepper. Place the legs back in the sauce and serve with fettucine.
Bon appétit!
