Braised Leg of Rabbit with Fennel and Clairette de Die

Serves 6

Ingredients :

For the rabbit legs :
6 rabbit legs
1 fennel bulb
75cl Clairette de Die Brut

Seasonings :
tarragon, fresh coriander, salt and pepper
50g butter
10cl oil

For the saddle :
3 saddles
100g sugar
Pinch of fennel powder
Pinch of pepper
Pinch of cinnamon
50g butter
Mixed green vegetables, to serve (green beans, spinach, peas etc to taste)
Crispy potatoes:
300g potatoes
5 cl sunflower oil

Method :

Legs :
The day before serving, marinate the rabbit legs with the Clairette, seasonings and diced fennel
The next day, drain the rabbit legs, brown them and add the marinade
Cover, and roast in the oven for 45 mins
Remove the rabbit legs and seasoning, and reduce until you have a jus. Finish with a knob of butter. Keep warm.

Meanwhile, bone the rabbit legs. Add them to the jus.

Saddles :
Make a caramel with the sugar, spices and 5 cl of water
Brown the saddles and finish in the oven for 5 mins with the caramel
Bone the saddles and cut into thin strips.
Keep warm.

Crispy potatoes :
Heat oil in a 12 cm frying pan
Grate the potatoes and place in the frying pan to make a grid pattern. Fry until golden and drain.

By : Michel Chabran, Relais & Châteaux Pont de Isère

To serve :
Arrange the strips of meat at the top of the plate over the mixed green vegetables. Place the rabbit legs at the bottom of the plate. Drizzle with jus and sprinkle with tarragon and coriander. Add the crispy potatoes.

Serve with :
Clairette de Die Brut
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