in Recipes

Rabbit legs on eggplant puree

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Ingredients for 2 servings:

  • 2 rabbit legs
  • 2 jars of roasted eggplant puree, 650 g each
  • 300 g Kritharaki (rice-shaped noodles)
  • 1 m.-sized onion(s)
  • 4 cocktail tomatoes
  • 3 tbsp olive oil
  • 100 ml water
  • salt and pepper

Instructions

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

From the oven

Preheat the oven to 200°C (top/bottom heat). Roughly chop the onions and tomatoes and mix them into the puree and pasta. Add the water and olive oil. Season the rabbit legs with salt and pepper, place them in a covered ovenproof dish, and pour the pasta mixture over them. Cover and braise in the oven for 30 minutes. Then turn everything over and braise, covered, for another 30 minutes. Season with salt and pepper. When the meat falls easily off the bone, the dish is ready to serve.

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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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