Rabbit legs from the Vogtland

Ingredients for 4 servings:

• 4 rabbit legs
• 1 tbsp spice mix (for roasted meat)
• 2 tbsp mustard
• 2 tbsp oil (pure sunflower oil)
• 2 onions
• 1 carrot(s)
• 50 g celery
• ½ stalk(s) leek
• 300 g sour cream
• ⅛ liter white wine
• 50 g bacon (breakfast bacon), sliced
• 1 tsp sauce thickener, light
• Maggi

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the rabbit legs and pat dry. Season with seasoning mix for roasted meat and brush with mustard. Heat sunflower oil in a roasting pan and brown the rabbit legs on both sides. Peel the onions and cut into small cubes. Trim, wash, peel, and dice the carrots and celery. Trim, wash, and finely slice the leek. Add the vegetables and sauté briefly. Add 150g sour cream and the white wine. Place the bacon slices on the meat. Braise, covered, for about 45 minutes in an oven preheated to 200°C and roast uncovered for another 15 minutes. Baste the meat occasionally with the cooking liquid. Arrange the rabbit legs on a platter and keep warm. Bring the cooking liquid to a boil. Combine 150g sour cream with the sauce thickener for light sauces and stir in. Season with Maggi and season to taste. Serve the sauce with the rabbit legs. Potato dumplings go well with this.