Rabbit leg with tarragon

Ingredients for 4 servings:

• 4 rabbit legs
• 2 shallots
• 100 ml white wine
• 200 ml vegetable stock
• 2 bay leaves
• 100 ml double cream
• 2 tbsp flour
• 2 tbsp tarragon, freshly chopped
• salt and pepper
• 6 tbsp olive oil for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

Preheat the oven to 180°C. Wash the rabbit legs, pat dry, and season with salt and pepper. Peel and finely dice the shallots. Heat the olive oil in a roasting pan. Dust the rabbit legs all over with flour, place them in the roasting pan, and sear on all sides. Then remove the legs, add the diced shallots to the roasting pan, and sauté for 1 minute over medium heat, stirring occasionally. Deglaze the shallots with the white wine, bring to a boil, and allow the wine to reduce almost completely. Now add the vegetable stock, bay leaves, and legs to the roasting pan. Place the roasting pan in the oven and cook uncovered for about 50 minutes, turning the legs occasionally. Then remove the roasting pan from the oven, remove the legs, and keep warm. Remove the bay leaves. Bring the sauce to a boil, add the double cream, and stir in. Reduce the sauce to the desired consistency or thicken with a little thickener. Before serving, add the tarragon, place the drumsticks in the sauce, and season with salt and pepper if desired. Serve with potatoes or a crusty baguette.