serves
4
prep
20 minutes
cook
1:30 hour
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
1:30
hour
difficulty
Easy
level
Ingredients
- 2 rabbits, cut into pieces
- 120 g Dijon mustard
- 2 tbsp olive oil
- 2 onions, cut into 2 cm pieces
- 1 leek, cut into 2 cm pieces
- 2 celery stalks, cut into 2 cm pieces
- 4 spring onion bulbs, halved
- 200 g button mushrooms, halved or quartered if large
- 3 bay leaves
- 4 sprigs thyme
- 500 ml white wine
- 250 g crème fraiche
- Sea salt and freshly ground black pepper
- 100 g peas
- 2 tbsp chopped tarragon, plus extra for serving
Instructions
- Pre heat the oven to 150˚C. Brush the rabbit pieces all over with half the Dijon mustard.
- Heat a heavy-based pan over high heat. Add the oil and when hot, cook the rabbit pieces, in batches if necessary, until golden on both sides. Remove from the pan and set aside.
- Reduce the heat to medium, add the onion, leek and celery to the same pan, along with a little extra oil if necessary and stir until lightly coloured. Add the spring onions, mushrooms, bay leaves and thyme and stir for 4 -5 minutes or until softened. Return the rabbit pieces and any resting juices back to the pan along with the white wine. Stir to combine well, bring to a simmer, then cover the pan with a lid and bake for 1 hour or until the rabbit is tender. Remove from the oven.
- In a bowl, combine the crème fraiche and the remaining Dijon mustard. Stir the peas and crème fraiche mustard into the rabbit and simmer just until the sauce thickens slightly. Stir in the tarragon, check the seasoning, then serve scattered with extra tarragon.
Photography by Blink TV. Styling by Blink TV. Food preparation by Guillaume Brahimi.
Join Guillaume Brahimi for Plat du Tour, each night during the live stage of the Tour de France, exclusively broadcast on SBS. Episodes will also be available .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
