Rabbit with Herb Sauce

The braised rabbit legs with peppers, carrots and tomatoes get additional flavor from a sauce served separately, seasoned with plenty of tarragon, dill, celery greens, parsley and chervil 1. Set aside a few tender leaves of the celery greens for the sauce.

Clean and trim celery. Clean peppers, carrots and shallots and cut into coarse pieces.

Peel and halve egg, separate egg yolk and egg white, chop egg white very finely, use egg yolk elsewhere. Rinse the capers in a colander until cooled and drain. Peel garlic and chop coarsely. Pluck tarragon, dill, parsley and chervil leaves from the stems. Set aside about half of the parsley, covered. Finely grind the remaining culinary herbs with the garlic, capers, celery greens, a tiny bit of pepper, and remaining olive oil. Stir in the egg whites, seasoning if necessary, and cover the sauce until ready to serve.

Cut the tomatoes with the stalk from the panicle.

Clean the peppers and cut them into thin strips. Finely dice the chorizo. Add the chorizo and peppers to the stew stock after 45 min (40 min if using convection oven) and spread the tomatoes evenly on top.

Finally, mix the remaining parsley into the stock. Serve the rabbit, stock and vegetables with the sauce. Serve with baguette or a coarsely mashed potato with olive oil and a little bit of lemon zest.

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