Rabbit legs in a Roman pot

Ingredients for 4 servings:

• 4 legs (rabbit)
• 2 onions, diced
• 50 g bacon, streaky, diced
• 4 cl cognac
• 100 ml red wine
• 100 ml broth, clear
• 3 garlic cloves
• 50 g walnuts
• 2 bay leaves
• 2 carnations
• salt and pepper
• ½ bunch thyme
• 1 cup of cream
• 1 tbsp cranberries (wild cranberries)
• 2 tbsp oil
• some cornstarch

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Rinse a Roman pot with water. Rinse the rabbit legs under running water, pat dry, and rub with salt and pepper. Brown them in the heated oil. Add the diced onions and bacon and brown them as well. Warm the cognac (it burns better this way), light it in a ladle, and pour it into the pan. Remove the rabbit legs and place them in the watered Roman pot. Pour in the red wine and stock from the roasting juices, but do not heat further. Pour everything into the Roman pot. Peel the garlic, halve it lengthwise, and add it to the Roman pot along with the walnuts, thyme, bay leaves, and cloves. Close the lid and place the Roman pot in a cold oven. After 60 minutes at 200°C, remove the rabbit legs and keep warm. Transfer the remaining contents of the Roman pot, minus the garlic cloves, thyme, and bay leaves, to a saucepan and stir in the cream, cranberries, and a little cornstarch to make a sauce. Serve with dumplings and Brussels sprouts.