Braised Leg of Rabbit in Tarragon Sauce

Rub mustard, sauté in tarragon and olive oil. Extinguish with white wine and cook to a sauce with roast stock and tarragon.

Halve chicory, cut into slices and zucchini into oblique slices, grill in olive oil.

Add juice of one lemon, olive oil, chopped basil and parsley, a little bit of salt and toss in this marinade often.

Shape the rabbit leg on one side of a plate, pour the sauce over it, spread the chicory slices in a star shape on the other side and garnish with the zucchini slices.

Vina Valdeparaiso from Spain.

Tip: Zucchini is a type of squash and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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