Braised Rabbit Legs, Dijon Mustard And Pancetta

• 6 farmed rabbit legs
• 1 1/2 litres fresh chicken stock
• 350ml white wine
• 150g whole piece bacon or pancetta
• 24 baby pickling onions, peeled
• 150g white button mushrooms
• 2 tbsp chopped curly parsley
• 150ml double cream
• 1 tbsp Dijon mustard
• 25g unsalted butter
• Vegetable oil

1. 1.tightly season the rabbit legs with salt.
2. 2.teat a large pot with a little oil and fry the legs until golden brown.
3. 3.tet the legs aside and pour off the excess oil.
4. 4.tut the bacon / Pancetta into lardons 5mm thick.
5. 5.telt the butter in the pot and cook the onions and bacon with a pinch of salt for five minutes.
6. 6.tdd the white wine to the onions and cook rapidly to reduce the wine to a glaze.
7. 7.tash and slice the mushrooms and add them to the pot.
8. 8.tdd the rabbit legs to the pot and cover with the chicken stock.
9. 9.tring the stock to the boil and cook in a pre-heated oven at 200 c for 1 1/2 hours until the legs are tender.
10. 10.temove the legs from the pot and keep warm on plates.
11. 11.tdd the cream to the pot and boil rapidly for 5 minutes, adjust the seasoning with salt.
12. 12.thisk the parsley and mustard into the sauce and spoon it over the legs.

rabbit legs, chicken stock, white wine, bacon, baby pickling onions, white button mushrooms, curly parsley, cream, mustard, butter, vegetable oil

Taken from www.epicurious.com/recipes/member/views/braised-rabbit-legs-dijon-mustard-and-pancetta-50003303 (may not work)