Provencal rabbit legs
easy
105 mins
105 mins
Ingredients
- 4 legs of rabbit (about 300 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Oil
- 250 g Onions
- 250 g Carrots
- 500 g Mushrooms
- 1/2 TEASPOON dried or 1 small bunch of fresh thyme
- 1 collar Parsley
- 1 Bay leaf
- 1 Garlic clove
- 1/8 l clear broth (instant)
- 1/4 l dry white wine
Directions
- 1
Wash the rabbit legs and pat dry. Rub with salt and pepper. Heat oil in a casserole. Brown the rabbit legs all around, take them out. Peel and halve the onions and fry them in the fat until transparent.
- 2
Clean and wash carrots and mushrooms. Cut thick carrots lengthwise into quarters, cut very large mushrooms in half. Sauté the vegetables in the frying fat. Add the rabbit legs. Add thyme to the pot. Wash the parsley, bind together with the bay leaf and also add to the pot.
- 3
Peel the garlic, press through a garlic press and add. Pour in the stock and wine. Bring to the boil, cover and stew for about 50 minutes. Remove herb bouquet. Season sauce with salt, pepper, wine and possibly thyme and serve.
- 4
Ribbon noodles or fresh white bread taste good with it.
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