- Serves: 4
- Cook Time: 45 minutes to 50 minutes
- Effort: medium
For the rabbit
- 1 tbsp tarragon
- 80 g soft butter
- 4 rabbit legs, thigh bones removed
- 12 thinstreaky bacon
- 1 tbsp olive oil
For the sauce
- 1 tbsp butter
- 2 shallots, chopped
- 1 clove garlic, finely chopped
- 3 sprigs thyme
- 100 ml white wine
- 400 ml strong chicken stock
- 200 ml double cream
- 3 tbsp Dijon mustard
For the sautéed spinach
- 2 tbsp butter
- 3 cloves garlic, finely chopped
- 400 g baby spinach
- 4 sprigs parsley, to garnish
1. For the rabbit legs: preheat the oven to 180C/gas 4.
2. Mix the tarragon with the soft butter and season with a little salt and pepper.
3. Season the rabbit and spread the tarragon butter inside the legs. Put 3 bacon rashers on a board and sit a rabbit leg on top. Wrap with the bacon as tightly as possible. Repeat for each leg.
4. Heat a large ovenproof frying pan. Add the olive oil and cook the rabbit gently until a light golden colour. Cook in the oven for about 15 minutes until cooked. Remove from the oven, cover with foil and leave to rest.
5. For the sauce: heat the butter in a medium pan and gently cook the shallots, garlic and thyme until soft and golden in colour. Add the white wine and cook steadily until reduced by half.
6. Add the chicken stock, cook until reduced by half. Add the cream, bring to the boil and cook for 2- 3 minutes. Add the dijon mustard, stir, season with salt and pepper, then pass through a sieve.
7. For the sautéed spinach: melt the butter with the garlic in a medium pan and cook for a minute or so. Add the spinach leaves, season with salt and pepper and cook until soft.
8. To serve: put a portion of spinach onto each plate. Slice each leg into 4 pieces, and sit them on the spinach. Pour the sauce over the rabbit. Garnish with parsley.
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