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Provençal-style rabbit runs

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Ingredients for 2 servings:

  • 4 rabbit legs (rabbit legs), approx. 150 g each
  • 1 garlic bulb(s)
  • 10 olives, black
  • 400 g cherry tomatoes (party tomatoes), from the can
  • 300 ml rosé wine
  • 1 tbsp oregano

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 35 minutes

Peel the garlic cloves, then halve them. Remove the stones from the olives and halve them as well. Mix all ingredients, except the legs. Place the legs in a pot and cover with the ingredients. Simmer the dish over low heat for about 80 minutes. The meat should fall off the bone at the end.

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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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