Rabbit legs in red wine and chocolate sauce

Ingredients for 4 servings:

• 4 rabbit legs, fresh
• 1 tbsp, heaped tomato paste
• 2 tsp powdered sugar
• ½ bottle of red wine
• 1 ½ liters of game stock
• 1 stalk of thyme
• 1 sprig of rosemary
• 1 bulb(s) garlic, fresh, you can also use 4 dried cloves
• 2 shallots
• 5 juniper berries
• 5 allspice berries
• 4 slices of ginger
• 4 slice(s) lemon peel, run the peeler over each lemon once
• some chili flakes
• 40 g chocolate, preferably 85%
• 2 tsp, heaped cranberries
• salt and pepper
• chili flakes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 20 minutes; Total time approx. 2 hours 50 minutes

Rub the legs on all sides with salt and pepper and fry in a little clarified butter until well browned, then remove from the pan. In the same pan, briefly caramelize the icing sugar and tomato paste, then add a little red wine and reduce. Repeat this 3-4 times, then add the remaining wine and reduce again a little. Now add all the spices and stock, return the legs to the pan and simmer gently over low heat for 2 hours. Keep the legs warm in the oven at 70-80°C. Pour the sauce through a sieve and allow to reduce again. Season to taste with the chocolate and cranberries and thicken slightly if desired. Kohlrabi vegetables in a white sauce with vanilla go very well with this.