A great pasta dish for any occasion:
Season rabbit legs with salt and season with pepper heartily sauté in olive oil and continue to sauté for 15 min. Extinguish with white wine and sherry, mix in crème fraîche and poach covered for10 min. Add bay leaf, thyme, garlic, pepper shallot and lemon zest and gently toss for another 5 min. Remove the meat and keep warm.
Pass the sauce through a sieve, bring to a hearty boil and thicken with flour butter. Season with pepper, salt and juice of one lemon.
Serve: Serve with e.g. ribbon noodles Duration of preparation: 30 min.
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