John Myers
Contents
show
Ingredients
- 2 Pc. Rabbit legs
- 250 g Rabbit runs chopped up
- 300 ml Veal stock
- 100 g Carrots cleaned and sliced
- 100 g Fennel fresh, cleaned, sliced
- 100 g Kohlrabi fresh, peeled, cut into lozenges
- 60 g Red onions, quartered
- 300 g Potatoes peeled fresh, small, waxy
- 1 tablespoon Beet syrup
- 10 g Flour
- Vegetable oil
- Salt
- Pepper from the grinder
- Rosemary fresh, finely chopped
- 50 g Beans thick, TK
Instructions
- Salt the rabbit legs and fry them all over in vegetable fat. Take out and season with pepper. Put the rabbit runs in the fat and roast. Add the vegetables and let them sweat. Dust with flour. Stir and deglaze with the stock. Stir in the seasoning, beet syrup, cook through and put the legs back on top. Cover and let simmer over a mild heat for about 50 minutes. Stir occasionally.
- Cook the potatoes in salted water until cooked, drain and let steam out. Remove the legs and bones from the casserole. Fry the legs in a second pan until golden brown. Add the potatoes, rosemary and beans to the vegetables. Simmer for about five minutes and season to taste.
- Arrange the rabbit legs with the vegetables and the sauce on a plate. Sprinkle with fresh herbs if desired.
Nutrition
Serving: 100gCalories: 37kcalCarbohydrates: 8.3gProtein: 0.6gFat: 0.1g
