Description
Rabbit foot served with a buttery wine mustard sauce, tomatoes and pickled carrots
Ingredients
Units
- 2 Rabbit feet
- 70g Butter
- 150ml White Wine
- 1 Shallot
- 150 ml Rabbit Stock (or Chicken Stock)
- 45ml (3 Tbsp) Dijon Mustard
- Pickled Carrots
- 15 ml (1 Tbsp) of Lemon Juice
- Cherry Tomatoes
- Salt & Pepper
Instructions
- Prep: Cut up cherry tomatoes in halves, dice very finely 1 shallot. Season rabbit with salt & pepper.
- In a pan on medium heat drizzle oil, and place rabbit on pan. Cook rabbit till it hits about 160 internal. Make sure you get a nice sear on it, but do not burn it.
- Once the rabbit feet/foot are cooked. Place rabbit aside. Deglaze the pan with white wine, rabbit stock (you can use chicken stock instead), and lemon juice. Reduce heat slightly and throw in the butter, and a pinch of salt and pepper. Once the butter is fully melted, add the dijon mustard, I tipically add 3 tablespoons of dijon mustard per 2 rabbit foots. Whisk in the dijon mustard and make sure it is well incorporated. Once the sauce is well reduced (it should coat the back of a spoon), strain and pour into a bowl or deep plate.
- Place the rabbit foot on top of the sauce and surround with cherry tomatoes and pickled carrrots.
Notes
- I use my homemade rabbit stock in this recipe, but feel free to use chicken stock. It has a similar flavour.
- Make sure you strain the sauce before putting it on your plate/bowl.
- The tomatoes and pickled carrots, are optional. But they add a good variety to the dish.