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Cook Time

2 h 15 min

Description

This recipe for braised rabbit is an absolute highlight for festive occasions or a cozy Sunday dinner. The tender rabbit meat, enveloped in a creamy shallot mustard sauce with tarragon, literally melts in your mouth. I especially like to make this dish in the fall when shallots are in season. Preparation in the Thermomix® makes the work much easier, especially when chopping the ingredients and stirring the sauce. A hearty dish that is guaranteed to impress everyone and goes wonderfully with potatoes or fresh bread. The braising time is about 1.5 hours, but the effort is definitely worth it!

Ingredients (12 ingredients)

Preparation (6 steps)

Preparation of the rabbit

Slowly sear the rabbit pieces in a pan with some vegetable oil until they have a nice, light brown color. Season generously with salt. Remove the seared pieces from the pan and brush with the mustard.

Chopping shallots and garlic

Thermomix® Setting

3 sec/Speed 5, 3 sec/Speed 7

Put 4 shallots in the mixing bowl and chop for 3 sec./speed 5. Add 2 cloves of garlic and chop for another 3 sec./speed 7. Use the spatula to push everything down from the edge.

Sautéing shallots and garlic

Thermomix® Setting

3 min/248°F/Speed 1 120

Add some vegetable oil to the shallots and garlic in the mixing bowl and sauté for 3 min./120°C/speed 1.

180

Deglazing and seasoning

Thermomix® Setting

1 min/212°F/Speed 1 100

Add 2 dl of white wine to the mixing bowl and bring to a boil for 1 min./100°C/speed 1.

Add rabbit and braise

Place the seared rabbit pieces in the mixing bowl. Crumble 2 tbsp of dried tarragon and sprinkle over the rabbit. Roughly crush about 1 tbsp of peppercorns in a mortar and sprinkle over the meat as well. Add 500 ml of chicken broth or veal stock so that the pieces of meat are about half covered. Close the mixing bowl lid and transfer everything to a roaster or ovenproof pot. Braise in a preheated oven at 200 degrees for about 50-60 minutes. Turn occasionally and taste the sauce, add salt if necessary.