Difficulty:[usr 3]
Gently brown the rabbit legs in butter for 10 minutes.
Cook the salsify in the bottom. Drain them. Stew the onions in fresh butter and the celery.
Infuse the saffron in the cooking base.
Combine these three vegetables in a sauté pan and finish cooking them in the saffron sauce.
Place the rabbit legs on top and simmer for 20 minutes.
Serve as is or arrange on a plate.
Photo Source:Chef-in-Chief Recipes
Recipe by Pierre Gagnaire
