Rabbit legs with aioli and potato chips from the deep fryer

Ingredients for 2 servings:

• 1 carrot(s)
• 1 onion(s)
• some sage, shredded
• 4 sprigs of thyme
• 1 garlic clove(s)
• 2 rabbit legs
• salt and pepper
• 1 tbsp oil
• 125 ml red wine
• 250 ml water
• 1 tsp vegetable stock powder
• 1 garlic clove(s)
• 1 egg(s)
• 1 tbsp lemon juice
• ¼ tsp salt
• 125 ml oil
• 400 g potatoes, waxy
• Seasoning salt (French fries seasoning)
• frying fat

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 10 minutes

For the rabbit legs, preheat the oven to 125°C fan/convection oven. Peel and dice the carrot and onion. Wash the thyme, shake dry, and pick off the leaves. Peel the garlic clove and press it through a garlic press. Wash the rabbit legs and pat dry. Season the meat with salt, pepper, and garlic. Heat the oil in a frying pan and brown the rabbit legs, then remove. Brown the diced carrots and onions in the frying fat. Add the red wine, water, vegetable stock powder, thyme, and shredded sage. Place the legs on top. Bring everything to a boil, then cover and braise in the preheated oven for about 1 hour. For the aioli, peel the garlic clove and press it through a garlic press into a tall mixing bowl. Add the egg, lemon juice, salt, and oil in that order. Place a hand blender in the pan, turn on, and slowly speed up. For the potato chips, preheat the deep fryer to 175°C. Peel the potatoes, slice them, and fry them in the hot deep fryer for about 4 minutes. Drain the slices on kitchen paper, then fry them for another 4 minutes. Sprinkle the chips with potato seasoning. Remove the rabbit legs and keep warm. Strain the contents of the pot through a sieve and season the meat juices with salt and pepper. Serve the rabbit legs with the sauce on plates. Place the potato chips in a small bowl; otherwise, they’ll get soft in the sauce. Serve the aioli on the side. We also had tomato salad and the same red wine from the cooking.