Pot Roast Rabbit, w/ White beans, Root Vegetables & Whole Grain Mustard

Fri, 10 November 2017

Ingredients

• 4 Rabbit Legs (hind)
• 1 litre demi-glaze or light gravy
• 3 Carrots peeled & quartered
• 2 White onions, peeled & chopped
• 4 Sticks of celery chopped
• Half head of celeriac diced
• 2 bay leaves
• 4 cloves of garlic
• 500g white beans (soaked)
• 2 tbl sp whole grain mustard
• 2 tbl sp chopped tarragon
• 300ml white wine
• 100ml cream

 

Method

 

1)    In a heavy earth ware dish, add a little oil, season the rabbit and brown on all sides, remove and set aside.

2)    Add your carrots, onions, celery, celeriac, bay leaves & garlic. Sweat for 2-3 minutes, add the rabbit back to the pot. Deglaze with white wine.

3)    Add demi-glaze, bring to a boil, then cover and cook in the oven for 90-105min  minutes.

4)    Rinse your soaked white beans, place in a pot, cover with cold water then simmer for 10 mins until tender. (Do not overcook)

Add the beans and whole grain mustard to the pot roast, cook for a further 5 mins to allow the beans to absorb the flavour and add cream slowly. Finish with chopped tarragon

Enjoy!