Rabbit and Tarragon Fricassee (Pressure Cooker) Recipe
Preparation time: 12 minutes
Cooking time: 20 minutes on high pressure
Ingredients:
One tablespoon oil
One rabbit, jointed
One medium sized onion, peeled and sliced
100 grams sliced mushrooms
One teaspoon dried tarragon
One bay leaf
450 ml of chicken stock
Salt
freshly ground black pepper
To Finish:
Two tablespoons single cream or top of the milk
One egg yolk
Directions:
Heat oil in an open cooker.
Place the rabbit pieces to the cooker and brown on all sides.
Lift the rabbit pieces out from the cooker, drain it well and
set aside.
Put the onion and mushrooms to the cooker and fry.
Put the rabbit pieces back to the cooker and add the tarragon,
bay leaf, stock and salt and pepper. Stir well.
Close the cooker, bring to high pressure and cook for 20 minutes
then reduce the pressure right away.
Lift out the rabbit pieces from the cooker and place them on a heated serving
dish. Discard the bay leaf.
Put the open cooker back to heat and reheat the
cooking liquid.
Remove the cooker from heat.
Mix the egg yolk with the cream or
top of milk and stir into the liquid.
Stir the mixture continuously for a few minutes until the sauce
thickens. Add the seasoning and adjust the taste, then pour the
sauce over the rabbit and serve.
