Leg of domestic rabbit with onions and sherry

Ingredients for 2 servings:

• 1 rabbit leg(s) (hind leg)
• 200 g pearl onions or small shallots
• ½ red chili pepper(s)
• salt and pepper
• Paprika powder, sweet
• 2 pinches of cumin powder
• 100 ml dry sherry
• 200 ml chicken stock
• Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours

Season the rabbit leg with salt, pepper, paprika, and cumin. Peel the onions and slice them in half, if desired. Finely slice the chili pepper. Heat oil in a saucepan and fry the rabbit leg on both sides. Add the onions and fry them for a while. Add the chili rings and deglaze with sherry. Let it reduce briefly. Top up with chicken stock and cook in the oven at 175°C (350°F) top/bottom heat for about 1.5 hours (depending on the size of the leg). Tips: I thickened the sauce with a little cornstarch and served it with boiled potatoes and broad beans, which I had cleaned, briefly tossed in butter, and seasoned with a little salt, pepper, and thyme.