Blanquette of rabbit

Ingredients for 4 servings:

• 4 rabbit legs
• 2 tbsp olive oil
• 2 carrots
• 1 celery stick
• 1 large onion(s)
• 2 garlic cloves
• 500 ml white wine
• 500 ml chicken broth
• 2 bay leaves
• salt and pepper
• 3 onions, red
• 2 tbsp olive oil
• 50 ml balsamic vinegar
• 2 tbsp brown sugar
• salt and pepper
• 50 g Gruyère
• 1 thyme sprig(s), fresh, leaves thereof

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 50 minutes; Total time approx. 2 hours 30 minutes

Season the rabbit legs with salt and pepper. Heat the olive oil in a large roasting pan and sear the legs until golden brown on all sides. Remove from the roasting pan and set aside. Then, in the same roasting pan, sauté the carrots, celery, onion, and garlic until softened. Deglaze with white wine and skim any juices from the bottom of the pan. Add the stock, bay leaves, and thyme. Return the rabbit legs to the roasting pan. Bring to a boil, then reduce the heat and simmer, covered, over low heat for 1.5 hours, until the meat is tender. Remove the legs from the sauce and keep warm. Reduce the sauce if necessary until it reaches your desired consistency. Season to taste and adjust. While the rabbit is simmering, heat the olive oil in a saucepan and sear the red onions over medium heat until softened. Add the balsamic vinegar and brown sugar. Season with salt and pepper. Reduce the heat and simmer for 20-30 minutes until the mixture thickens and reaches a jam-like consistency. Arrange the rabbit legs on plates. Pour the sauce over the top and top with a spoonful of onion marmalade. Sprinkle with freshly grated Gruyère and a few thyme leaves. Serve immediately.