Rabbit with Rosemary Spaetzle, Onion Soubise and Mustard Vermouth Sauce
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 946
- Total Fat
- 72
- Saturated Fat
- 39
- Carbohydrates
- 38
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 27
- Cholesterol
- 305
- Sodium
- 980
- Total: 1 hr 45 min (includes cooling time)
- Active: 40 min
Ingredients
4 rabbit legs
Kosher salt and freshly ground black pepper
2 tablespoons neutral cooking oil
3 white onions, thinly sliced
1 cup vermouth
1/4 cup Dijon mustard
1 stick unsalted butter, at room temperature
1 sprig fresh rosemary
1/2 cup heavy cream
Spaetzle:
2 large eggs
1/4 cup milk
1 tablespoon chopped fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup all-purpose flour
1 stick unsalted butter
Directions
- Preheat the oven to 350 degrees F.
- Sprinkle the rabbit legs with salt and pepper. Place a large Dutch oven over high heat and add the oil. Let get hot, then add the rabbit legs and sear on both sides, 5 to 7 minutes per side. Transfer to a plate until ready to use.
- Reduce the heat to medium-low, then add the onions. Season with salt and saute until translucent, 5 to 7 minutes. Add the vermouth and mustard and bring to a simmer. Add the butter, the rabbit legs and rosemary atop the onions. Cover the pan and bake until the rabbit is tender, 35 to 40 minutes.
- Remove the rabbit from the Dutch oven and set aside. Put the Dutch oven back over medium-high heat and add the cream to the cooking liquid and onions. Cook until heated through and thickened, about 2 minutes.
- For the spaetzle: Bring a large pot of water to a boil.
- Whisk the eggs, milk, rosemary, salt and pepper together in a small mixing bowl. Add the flour gradually until a thick batter is formed.
- Over the boiling water, push the batter through the bottom of a colander with a spatula and simmer until the spaetzle float to the top, 3 to 4 minutes. Strain and place on a paper towel-lined sheet tray. Let cool slightly.
- Heat a 14-inch cast-iron pan over medium-high heat. Add the butter and heat until frothy and browned. Add the spaetzle and cook until crisp, 2 to 3 minutes. Drain on the paper towels and season with salt.
- Place the spaetzle in a large shallow dish and top with the rabbit legs. Pour the sauce over the legs and serve.