Rabbit Legs with Thyme and Red Wine

Second Day of rabbit time. When you have to buy frozen food, the problem with leftovers will eventually come. I had 4 rabbit legs but only wanted to cook 2 on the first day. I needed a second recipe for the other 2 legs.

I watched a German Chef prepare rabbit legs with a little red wine and fresh thyme. That gave me the idea.

The basic vegetables were already in stock. The German "Suppengrün" the base for all sauces and soups. You will get it here in every supermarket, packages and ready to use.

Italy has Sofrito: carrot, celery, onion

France has Mirepoix: carrot, celeriac, parsley, onion 

Southern Louisiana has the Holy Trinity: celery, green bell pepper, onion

Germany has Suppengrün: leek, carrot, celeriac and parsley

Recipe for 2:

2 rabbit legs, 150 ml red wine, 500 ml veg stock

3 carrots, 100 g leek, 75 g celeriac, 3 stalks parsley, 2 onions, 3 cloves of garlic, 1 bay leaf, 2 tbsp tomato paste, 2 tbsp flour, 2 tbsp oil, 5 stalks fresh thyme, salt and pepper

Season the rabbit legs with salt and pepper and let them get some color in the hot pan with oil. Take them out. Chop the veggies and toss them in the same pan. Saute them for 10 min, season. Add tomato paste and cook that 2 more min. Sprinkle the flour over wnd stir well.

Now take a third of the red wine and deglaze the pan with it. Be careful when you try to stir not to burn yourself with the hot steam. Add the other third of wine and stir and then the rest. Put in the rabbit legs, thyme and bay leaf and add the veg stock. Bring to a boil, cover, reduce the heat and simmer for 30 min or until the meat is done.