Equipment
Ingredients
Rabbit
- 1200 g rabbit legs and saddles, cut into serving pieces
- salt
- black pepper, freshly cracked
- 30 ml grapeseed oil
Aromatics & Braise
- 6 green garlic
- 150 ml dry white wine
- 300 ml chicken stock
- 4 thyme, fresh sprigs
- 1 bay leaf, dried
Sauce & Finish
- 100 ml crème fraîche, full fat
- 15 g dijon mustard
- 150 g shelled peas, fresh or frozen
- 100 g broad beans, shelled and skins removed
- 10 ml lemon juice
- 5 g fresh tarragon
Nutrition (per serving)
Method
Prepare the green garlic: Separate the white/pale green bulbs from the dark green leaves. Thinly slice the whites. Rough chop the greens. Blanch the greens in boiling water for 30 seconds, then shock in ice water to set the vibrant green color. Squeeze dry and set aside for the sauce.
Pat the rabbit pieces dry with paper towels. Season generously on all sides with salt and freshly cracked black pepper.
Heat grapeseed oil in a Dutch oven over medium-high heat. Sear the rabbit pieces in batches, taking care not to overcrowd the pan, until deep golden brown (about 3-4 minutes per side). Remove rabbit to a plate.
Reduce heat to medium. Add the sliced green garlic whites to the pot. Sauté for 2-3 minutes until softened and aromatic, but not browned.
Deglaze with white wine, scraping up the fond (browned bits) from the bottom of the pot. Simmer until the liquid reduces by half.
Return the rabbit (and any accumulated juices) to the pot. Add chicken stock, thyme, and bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer gently for 40-50 minutes, or until the meat is tender and separates easily from the bone (internal temp 71°C/160°F).
While rabbit cooks, make the green emulsion: In a blender, combine the blanched green garlic tops, 30ml of the cooking liquid (carefully ladled out), and fresh tarragon. Blend on high until completely smooth and bright green.
Remove the rabbit pieces to a warm platter. Discard thyme sprigs and bay leaf. Increase heat to medium-high to reduce the braising liquid slightly. Stir in crème fraîche and Dijon mustard. Add the fresh peas and broad beans; simmer for 2-3 minutes until tender.
Remove pot from heat. Stir in the blended green garlic emulsion and lemon juice. Return the rabbit to the pot to coat in the sauce, or pour the sauce and vegetables over the plated rabbit. Serve immediately.
Chef's Notes
- Blanching the green garlic tops is non-negotiable; if you blend them raw, they may oxidize and turn the sauce brown.
- Rabbit saddles cook faster than legs. If possible, remove the saddles 10 minutes before the legs are done to prevent dryness.
- This dish pairs exceptionally well with a crusty baguette to mop up the sauce, or over a bed of polenta.
- If you cannot find rabbit, chicken thighs make a suitable substitute, though the flavor profile will be less gamey.
- Taste the braising liquid before adding salt at the end; stock and reduction often provide enough salinity.
Storage
Refrigerator: 3 days — Store in an airtight container with plenty of sauce to keep the meat moist.
Freezer: 2 months — Cream-based sauces may separate slightly upon thawing; reheat gently while whisking.
Reheating: Reheat slowly in a covered pot on the stove over low heat to avoid toughening the delicate meat.
