Tender Braised Rabbit Legs with Mustard, Ginger & Riesling – Chef Hubert's Recipe

• 3 rabbit legs
• 2 cloves garlic, peeled, degermed and chopped
• 1 large onion, peeled and thinly sliced
• 2 tablespoons strong mustard
• 1 tablespoon sunflower oil
• 1 pinch Espelette pepper
• 2 knife tips powdered ginger
• 20 cl Riesling wine
• 1 bunch chopped chives
• Salt and ground pepper, to taste
• 2 peeled and seeded tomatoes

Coat the rabbit legs generously with mustard for rich flavor. Place in a baking dish.

Add the garlic, onion, julienned tomatoes, ginger, Espelette pepper, oil, chives, Riesling wine. Season with salt and pepper.

Bake at 180°C for 40 minutes, basting regularly. Add water if needed to keep moist.

Arrange on a serving dish with the flavorful garnish.

A creation of Chef Hubert.