I finally found some fresh rabbit legs. It is so difficult to get some here in Germany. And since the Pandemic has hit France very hard, I had no chance to go on my grocery shopping tours there.
The idea of this recipe is from Chef Tim Mälzer. I made it my own way as always.
The legs are braised in a vegetable sauce on the stove and you eat it with a piece of bread.
Rabbit is a very lean meat and you have to be careful not to dry the meat out. But the short cooking time helps to prevent that.
Recipe for 2:
2 rabbit legs, 50 g fatty bacon, 3 onions, 4 cloves of garlic, 1 tsp oil
2 coeur de beuf tomatoes, 2 bay leaves, tsp veg stock anf 100 ml water, 4 tbsp Osbourne Brandy, salt and pepper, 1 carrot, 2 tsp agave syrup
Salt the rabbit legs, cut the bacon in thick strips and start that with a little oil. Brown the legs on both sides. Add 1 chopped onion and the fine cubed carrots and use a box grater to grate the tomatoes into a pulp. Season with more salt and pepper and let the tomatoes luquify.
After a couple of min get it all out of the pan. Put in some oil and toss in the onion strips of the other 2 onions, the garlic and the bay leaves. When the onions get soft and took some color, drizzle the agave syrup over. Let them caramelize and then pour in the Brandy.
Get the rabbit legs with the tomato sauce in, add veg stock and water and turn down the heat and cook the legs open for 30 min, turning them a couple of times. Serve with bread.
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