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Gigôt of Rabbit with Mustard and Onions




Source of Recipe


Bodega Restaurant, Toronto, ON


Recipe Introduction


Serves 6


List of Ingredients




6 tbsp butter
3 tbsp of olive oil
6 rabbit legs hip bone removed
6 rabbit loins
1 tsp fresh ground black pepper
4 large onions julienne
8 cloves of garlic chopped
2 tbsp of brown sugar
1 tsp of dried thyme
2 tsp of ground ginger
1 cup of white wine
1/2 cup of beef stock
1/2 cup of chicken stock




Recipe



Preheat oven to 350°f


Heat half the butter and oil in a large braising pan sprinkle the legs with a little salt and pepper.
sear or brown the rabbit legs in the hot oil and remove.
Add the remaining butter and oil to the pot and add the onions and garlic, cook over medium low heat until wilted. About 15 minutes. Sprinkle with the brown sugar, thyme and ginger. Stir well
Return the rabbit legs to the pot and add the wine and stock.
Bring to a boil and cover, transfer to the oven an braise for about 45 minutes
When the meat is moist and tender remove from the pot and stir in the mustard to the sauce.
Adjust the consistency of the sauce with a touch of cornstarch if necessary

To Serve

Arrange legs on a platter and keep warm. Ladle sauce on top and sprinkle with chopped parsley.