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This is a French country classic in the autumn when you can find both rabbit legs and chanterelles in the shops. This is a different recipe that will surprise your dinner guest. The trick to success is to cook the meat slowly on low heat, otherwise it will become dry quickly.
Ingredient List for 2 servings:
2
Rabbit legs
500
gr
Chanterelles
2
tablespoons
Butter
3
teaspoons
Mustard
100
ml
White wine
250
ml
Heavy cream
30
gr
Parsley
200
gr
Pasta
Instructions:
Fry the rabbit legs in butter on both sides in a frying pan on low heat. If you cook it on to high heat the meat will be to dry.
In the mean while:
Clean the chanterelles and fry together with butter and parsley in a frying pan, make sure you keep them warm in a bowl when they are done.
Cook the pasta according to the instructions on the package.
Place the rabbit legs on a plate and cover them so they keep warm.
In a casserole mix the white wine, heavy cream, and the mustard together.
Put the rabbit legs in the casserole and cover them with the sauce.
Serve the rabbit together with the pasta, the sauce and the chanterelles.
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