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Rabbit legs braised with mustard, ginger and Riesling


Ingredients:3 people
  • Rabbit Legs
    3
  • garlic
    2 cloves, peeled, degermed and chopped
  • onion
    1 large peeled and thinly sliced
  • strong mustard
    2 tablespoons
  • sunflower oil
    1 tablespoon
  • Espelette pepper
    1 pinch
  • powdered ginger
    2 knife tips
  • Rieisling wine
    20 cl
  • chopped chives
    1 bunch
  • salt, ground pepper
    QS
  • peeled and seeded tomatoes
    2


Preparation:
  • Preparation time:25 minutes
  • Cooking time:40 minutes


Put the jointed thighs in a baking dish,

Add the garlic and onion, the julienned tomatoes, ginger, Espelette pepper, oil, salt and pepper, chives. Add the white wine. season with salt and pepper.

Put in the oven at 180°C for about forty minutes, baste regularly, if necessary add a little water

Arrange the thighs in a serving dish with the cooking garnish.
Rabbit legs braised with mustard, ginger and Riesling

A creation of Chef Hubert