in Germany

Braised rabbit legs

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Ingredients for 4 servings:

  • 4 rabbit legs
  • 125 g smoked bacon
  • 2 onions
  • salt and pepper
  • Mustard
  • oil
  • n. B. Sauce thickener

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 15 minutes

Brush the rabbit legs with mustard on all sides, season well with salt and pepper, and let them marinate, ideally overnight. Heat the oil in a pan and brown the legs on all sides. In the meantime, peel the onions and chop them into large pieces. Cut the smoked bacon into large pieces as well. When the legs are well browned, place the onions and bacon on top of the meat. Cover the pan and braise the legs for about 45 minutes, turning occasionally and adding a little water. When the meat is tender, remove the meat and the bacon and keep warm. Briefly blend the meat juices with a hand blender. If you like, you can thicken the sauce with a gravy thickener. Serve with boiled potatoes, dumplings, and red cabbage.

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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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