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Rabbit legs in a mustard & fresh tarragon sauce


  • Heat a layer of oil in a very large heavy-bottomed pan and brown the seasoned and floured rabbit all over. Remove.
  • Add a little fresh oil to the pan, if needed, with the butter and gently sauté the onion and garlic with the gherkins and capers until tender, stirring now and again.
  • Then add about 2 cups stock with the cream, mustard and seasonings. Mix well and reduce by about half.
  • Return the rabbit in one layer, turn the heat right down and very gently simmer until tender (about 1 hour), covered, adding more stock as needed.
  • Remove the rabbit and taste the sauce for seasoning. Turn the heat up, add the tarragon, whisk well and briefly cook.
  • Arrange the rabbit on individual plates, spoon plenty of the sauce on top and serve with a simple salad on the side.


  • olive oil
  • a dollop of butter (optional)
  • 8 rabbit legs, skinned
  • plain flour
  • sea salt & freshly ground pepper
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 2-3 gherkins, chopped
  • 1 tbsp rinsed capers
  • 2-3 cups chicken stock
  • 100 ml cream
  • 2-3 heaped tbsp Dijon mustard
  • 2 tbsp fresh tarragon leaves, chopped

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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