Rabbit legs in garlic and onion sauce with braised mushrooms

Ingredients for 2 servings:

• 2 rabbit legs
• 400 g mushrooms, white
• 3 tbsp teriyaki sauce
• 1 tsp oyster sauce
• 1 tbsp sesame oil
• 4 garlic cloves
• 2 large onions
• 600 ml vegetable stock
• 2 slice(s) bacon, fat
• 1 dashes lemon juice
• 125 ml whipped cream
• 2 tbsp balsamic vinegar
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 25 minutes

Asian touch

Mix the teriyaki and oyster sauces to make a marinade. Marinate the meat briefly, about 15 minutes. While the rabbit is marinating, dice the bacon, peel the onion, and slice it into rings. Finely chop the garlic. Clean the mushrooms with dry kitchen paper. Heat the sesame oil in a large pan and fry the rabbit legs briefly but quickly, turning them frequently as they burn quickly. If you like, add the marinade. Remove the meat from the pan and place it in an ovenproof dish. Add half of the diced bacon, the onion, and garlic to the pan, let it brown, and deglaze with 500 ml of the vegetable stock. Add the lemon juice, bring to a boil, then cover and simmer on low heat for about 10 minutes. Add a few tablespoons of the stock to the rabbit. Place the meat in the oven at 170°C (convection oven) for about 30 minutes. After 15 minutes, add the remaining vegetable stock and finish cooking. Fry the remaining bacon in a pan. Add the mushrooms and sauté over medium heat, seasoning generously with pepper. Meanwhile, the onions should be cooked in the onion sauce until nice and soft. Pour in the cream, season with balsamic vinegar, and perhaps with salt and pepper, and keep warm until ready to serve. Reduce the heat a little further if necessary. Add the mushrooms and keep warm until ready to serve. Serve with tagliatelle.