Braised rabbit leg with mustard

BRAISED RABBIT LEG WITH MUSTARD

Portions : 4 - Preparation : 20 minutes - Cooking : xx minutes

Ingredients

• 6 Québec rabbit legs
• 90 ml (6 tablespoons) flour
• 90 ml (6 tbsp) fat of your choice (butter, oil or Mycryo cocoa butter)
• 16 Cipollini onions
• 1 bottle Rickard's dark beer
• 2 garlic cloves, minced
• 2 pinches herbes de Provence blend
• 60 ml (4 tbsp.) basil, chopped
• 1 bay leaf
• 90 ml (6 tbsp) strong mustard
• 1 l (4 cups) chicken stock
• 60 ml (4 tbsp.) maple syrup
• 750 ml (3 cups) Brussels sprouts, halved
• 125 ml (½ cup) 35% cream
• 1 lemon, juice
• 4 portions cooked pasta (tagliatelle or spaghetti)
• Salt and pepper to taste

Preparation

1. Season rabbit legs with salt, pepper and flour.
2. In a hot casserole dish, brown the legs in the fat of your choice for 1 to 2 minutes on each side.
3. Add the onions and deglaze with the beer. Reduce by half.
4. Add the garlic, herbes de Provence, basil, bay leaf, mustard, chicken stock and maple syrup. Bring to the boil, cover and simmer for 2 hours.
5. Meanwhile, in a hot frying pan, brown the Brussels sprouts in the fat of your choice, season with salt and pepper and check the seasoning. Set aside.
6. On a work surface, shred the thighs.
7. If necessary, reduce the cooking juices in the casserole. Add cream, lemon juice, salt and pepper. Check the seasoning.
8. Add the pasta, Brussels sprouts and shredded rabbit and serve.