Rhenish style rabbit

Name: Rhenish style rabbit
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 2 Onions; 4 legs of rabbit (about 200 g each); 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 3 TABLESPOONS Oil; 300 ml Vegetable broth (instant); 2 TABLESPOONS Balsamic vinegar; 2 TABLESPOONS Apfelkraut; 1 TABLESPOON Gingerbread spice; 1-2 TABLESPOONS dark sauce thickener; 1 pinch Sugar; 7-10 Tbsp Oregano

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

2 Onions
4 legs of rabbit (about 200 g each)
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
3 TABLESPOONS Oil
300 ml Vegetable broth (instant)
2 TABLESPOONS Balsamic vinegar
2 TABLESPOONS Apfelkraut
1 TABLESPOON Gingerbread spice
1-2 TABLESPOONS dark sauce thickener
1 pinch Sugar
7-10 Tbsp Oregano

Directions

1
Onions peel and cut into slices. Clean and wash rabbit legs and pat dry with kitchen paper. Season with salt and pepper. Heat the oil in a roasting pan and fry the legs on all sides.
2
Add onions and fry briefly. Deglaze with broth. Add balsamic vinegar, apple cabbage and gingerbread spice and let it stew covered at low heat for about 1 1/2-1 3/4 hours. Then remove the rabbit legs from the roaster, keep warm, bring the stock to the boil, stir in the sauce thickener and bring to the boil again.
3
Season to taste with salt, pepper and sugar. Put the rabbit legs back into the sauce. Serve legs as desired with red cabbage and dumplings sprinkled with parsley and garnished with oregano.