Braised leg of rabbit on soup vegetables
DIFFICULTY
easy
easy
RATING
COOK TIME
60 mins
60 mins
TOTAL TIME
60 mins
60 mins
Ingredients
Servings:
4
- 4 Rabbit legs
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 Federation Soup vegetables
- 2 TABLESPOONS clarified butter
- 4 Bay leaves
- 1/8 l dry sherry
- 1/4 l Meat broth (instant)
- 200 g Whipped cream
- 7-10 Tbsp sauce thickener
Directions
- 1
Wash the rabbit legs, pat dry and season with salt and pepper. Clean, wash and chop the greens. Heat the fat in a large pot or roaster. Brown the rabbit legs in it from both sides.
- 2
Add bay leaves. Deglaze with sherry and stock, bring to the boil. Let it braise in a closed pot for 25-30 minutes. Remove rabbit legs from the stock and keep warm. Remove half of the soup vegetables with a skimmer, pass through a sieve and put back into the pot.
- 3
Add cream and bring to the boil briefly. Thicken with light sauce thickener as desired. Serve rabbit legs with the sauce and the spaetzle. Garnish with parsley leaves if desired.
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