Rabbit legs in Riesling cream

Ingredients for 4 servings:

• 4 rabbit legs
• 10 g porcini mushrooms, dried
• 400 ml water, boiling
• 100 g onion(s)
• 2 garlic cloves
• salt and pepper
• 50 g butter
• 2 tbsp oil
• 300 ml white wine (Riesling)
• 1 tsp tarragon, dried
• 200 ml crème fraîche
• Sugar
• Cornstarch for binding

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

tastes good with both domestic and wild rabbits – not with hare!

Pour 400 ml of boiling water over the porcini mushrooms and set aside. Finely dice the onions and garlic. Season the legs all over with salt and pepper. Heat the oil and butter in a roasting pan and fry the legs over medium heat until golden brown on all sides. Remove the legs from the fat and set aside. Sauté the diced onions and garlic in the frying fat. Deglaze with the white wine and allow to reduce slightly. Now add the mushroom liquid without the porcini mushrooms. Stir in the crème fraîche and tarragon. Add the legs, bring to a boil, and braise covered in the oven at 180 °C (fan oven not recommended) on the second shelf from the bottom for 40 – 60 minutes, depending on the thickness of the legs. Turn halfway through the braising time. Add the porcini mushrooms and braise them. Finally, season with sugar, salt and pepper and thicken with a little cornstarch if desired.