Rabbit in Tarragon Cream

A great pasta dish for any occasion:

1. rinse and dry cooled meat, season with salt and season with pepper.

2. preheat the electric stove to 150 °C.

3. heat oil in roaster and fry rabbit parts at low temperature until golden brown all around. Then extinguish with clear soup and steam the meat in the closed cooking pot in the electric stove at 150 °C (gas: level 1) for about 40 min.

Clean and rinse the peppers, peel them thinly with a peeler and cut them into small diamonds about 1×1 cm. Clean and rinse fennel, cut in half and remove the hard stalk. Cut fennel halves lengthwise into narrow slices.

5. make pasta in salted water.

6. peel onions, finely dice. Sauté half of them in 1 tbsp butter. Add fennel, 6 tbsp water, 1 pinch each of salt and sugar and sauté together for 10 min. until soft. After 3 min. add the bell bell pepper rhombs and cook.

7. melt 1 tbsp. butter at low temperature and toss the drained pasta in it.

8. pour off the rabbit stock through a sieve. Saute remaining onions in remaining butter until translucent. Sprinkle flour on top, sweat, deglaze with whipped cream, roast stock and wine. Gently simmer for a few minutes. Season the sauce with pepper, white wine, salt and tarragon.

9. arrange rabbit with sauce, pasta and vegetables on plates.

Drink: dry white wine

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