Provencal Rabbit with Tarragon
A proven winner. Serve with marble potatoes and roasted asparagus, or perhaps roasted carrots and petits pois.
2 tbsp olive oil
1 large sweet onion, finely sliced
200 g mushrooms, thinly sliced
3 sprigs tarragon
1 bay leaf
salt and pepper to taste
1 cup chicken stock
1 egg yolk, beaten
2 tbsp whipping cream
YIELD: 4 servings
COURSE: Chicken & Other Birds
Cut the rabbit into pieces. Saute the rabbit in the olive oil until well browned.
Remove to a platter and keep warm. In the same pan gently brown the onion and mushrooms. Add the sprigs of tarragon, the bay leaf, the stock and then return the rabbit pieces to the pan. Season with salt and pepper. Simmer for 45 minutes, checking for doneness occasionally.
- Bind the sauce with the beaten egg yolk and cream. Let the sauce thicken slightly.
- Transfer the rabbit to 4 plates and pour the sauce over it.