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Rabbit legs in a Roman pot

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Ingredients for 4 servings:

  • 4 rabbit legs
  • 3 bay leaves
  • 6 grains of allspice
  • 2 dashes of Tabasco
  • 1 tbsp sambal oelek
  • 1 pinch(s) black pepper
  • 8 shallots
  • 5 cloves garlic
  • 3 tbsp butter
  • Salt
  • 500 ml red wine, dry (Bordeaux)
  • ½ cup sour cream, if desired

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Rinse the rabbit legs and place them in a Roman pot. Pour in the red wine. Add the shallots, butter, and all the spices. Add the crushed or lightly bruised garlic. Place the Roman pot in the oven. Set the temperature to 250°C (480°F). Cook for 1.5-2 hours. Remove the legs from the pot. Strain the sauce through a fine sieve and simmer. Serve with potato balls, red cabbage, Brussels sprouts, fresh lettuce, and tart red wine.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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