Rabbit front legs in red wine cream sauce

Ingredients for 3 servings:

• 6 rabbit forelegs
• 1 stalk(s) leek
• 2 carrots
• 2 cups of cream (150 – 200 g each)
• 1 cup of crème fraîche, 150 g each
• e.g. mustard
• 1 bottle of red wine, dry or semi-dry
• 1 jar of mixed mushrooms, approx. 280 g
• n. B. Bacon, white
• n. B. Dried pork, smoked, diced
• 1 onion(s)
• 1 clove(s) garlic
• 2 sprigs rosemary
• e.g. salt and pepper

Instructions

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

Brush the legs with mustard. Finely chop the vegetables, bacon, and dried meat. Slowly fry the bacon in a cast iron roasting pan. Brown the legs in the bacon fat, then remove. Sauté the vegetables and garlic in the roasting pan, deglaze with red wine and reduce, then add the cream. Add the legs and rosemary sprigs to the roasting pan and season with pepper. Do not use salt, otherwise it will become dry. Place in the oven at approx. 180 degrees. After approx. 30 minutes, add the second cup of cream. Braise for another 30 minutes. Then add the crème fraîche and simmer briefly (approx. 5 minutes in the oven). Remove the legs and keep warm. Strain the sauce and vegetables into a saucepan. Add the mushrooms and dried meat and pour in the red wine. Add the carrot pieces and some of the leek to the sauce, season with salt and pepper, and bring back to a boil. Thicken with flour, if necessary. You can decide for yourself which salad or side dish you want to serve. We had French fries and lettuce.