Ingredients
For the rabbit- 1 tbsp tarragon
- 80 g soft butter
- 4 rabbit legs, thigh bones removed
- 12 thinstreaky bacon
- 1 tbsp olive oil
- 1 tbsp butter
- 2 shallots, chopped
- 1 clove garlic, finely chopped
- 3 sprigs thyme
- 100 ml white wine
- 400 ml strong chicken stock
- 200 ml double cream
- 3 tbsp Dijon mustard
- 2 tbsp butter
- 3 cloves garlic, finely chopped
- 400 g baby spinach
- 4 sprigs parsley, to garnish
Description
Michel Lemoine Wraps Rabbit Legs In Bacon And Serves Them On A Bed Of Sautéed Spinach
UK TV
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