Oven-baked rabbit legs with prune and ginger sauce

Ingredients for 4 servings:

• 4 rabbit legs, approx. 1 kg
• 100 g carrot(s)
• 100 g apples
• 100 g prunes
• 100 g shallot(s)
• 15 g garlic clove(s)
• 35 g ginger root
• 35 g dried tomatoes
• 35 g mild paprika paste
• 100 g port wine, red
• 600 ml vegetable broth or vegetable stock
• 50 ml soy sauce, dark, naturally brewed
• ½ tsp, levelled pepper, white
• n. B. Salt
• some clarified butter for frying

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 5 minutes

Trim the rabbit legs if necessary, wash them, pat them dry, and cover them and refrigerate. Peel the carrots and cut them into sticks. Wash the apples and cut them into small sticks. Peel the shallots and garlic and finely dice them. Wash the ginger and finely dice them. Also finely chop the prunes and sun-dried tomatoes. Fry all the chopped ingredients with the paprika paste in a pan, turning frequently, until the mixture begins to brown. A browning may form. Deglaze with port wine and loosen the browning. Allow the wine to reduce completely. Stir in the stock, soy sauce, and pepper, bring to a boil, and simmer, covered, for about 10 minutes. Then quickly cool the resulting marinade in cold water. Once it has cooled, place it in a plastic bag with the legs and seal tightly in the refrigerator to marinate for 48 hours. Remove the bag from the refrigerator about 2 hours before preparation. Remove the legs from the marinade, rinse, and pat dry. Heat the marinade and transfer to a baking dish. Sear the legs in a pan with a little hot fat until lightly browned. Then place them side by side in the dish. Braise in the middle rack of an oven preheated to 180°C (top/bottom heat) for approximately 90 minutes. Before serving, remove the legs from the dish and strain the sauce through a sieve until the desired consistency is reached. Season again with salt, if necessary.