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Rabbit Braised in Apple Wine with Fennel and White Beans

Rabbit Braised in Apple Wine with Fennel and White Beans

Ingredients for preparation (1 servings)

  • 2 rabbit legs (approx. 550-650 g)
  • 250 g fennel
  • 240 g cooked white beans
  • 180 ml semi-dry apple wine
  • 200 ml chicken stock
  • 80 ml 30% cream
  • 1 shallot
  • 1 clove of garlic
  • 10 g butter
  • 1 tablespoon rapeseed oil
  • 2 teaspoons mustard
  • 3 sprigs of thyme
  • 1/2 teaspoon lemon zest
  • salt and pepper to taste

Preparation

  1. Pat the meat dry with a paper towel. Season it with salt and pepper, then leave it for 15 minutes at room temperature.
  2. Cut the fennel in half and, after removing the tough core, cut it into strips about 1 cm wide. Chop the shallot. Finely crush the garlic.
  3. Heat the oil in a wide ovenproof pot. Add the rabbit legs and sear them for 4-5 minutes on each side, until evenly browned. Transfer the meat to a plate.
  4. Add the butter, shallot and fennel to the same pot. Fry for 6 minutes, stirring regularly. The vegetables should soften slightly, but must not burn.
  5. Add the garlic and fry for another half a minute.
  6. Pour in the apple wine. Use a wooden spatula to scrape all the browned bits from the bottom of the dish. Cook uncovered for 5 minutes so that the liquid partially reduces.
  7. Pour in the stock, add the thyme and return the rabbit legs to the dish. The liquid should reach approximately halfway up the meat.
  8. Cover the dish and place it in an oven preheated to 160°C. Braise the meat for 55-70 minutes, until tender and beginning to come away easily from the bones.
  9. Remove the dish from the oven. Add the drained beans, cream and mustard. Stir gently and cook uncovered over low heat for 8-10 minutes.
  10. Remove the thyme sprigs. Season the sauce with salt and pepper. Finally, add the lemon zest.

 

Arrange the beans and fennel with the creamy sauce on two deep plates. Place one rabbit leg on each serving. The dish can be garnished with fennel fronds or fresh thyme. It is best served with a crusty baguette or a slice of light sourdough bread.