Rabbit legs with apricots and brandy

Ingredients for 4 servings:

• 4 rabbit legs
• 100 g apricot(s), dried
• 2 carrots
• 2 m.-sized onion(s)
• 2 bay leaves
• ½ liter chicken broth
• 1 cup sour cream
• 0.1 liter white wine
• 0.1 liter of brandy
• 2 cloves garlic
• 1 cup whipped cream or Cremefine
• salt and pepper
• Oil for frying

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

Soak the apricots in brandy overnight and marinate the rabbit legs in the sour cream. The next day, season the legs with salt and pepper and fry in a pan until nicely browned all over. Then add the roughly chopped carrots, onions, garlic, bay leaves, and 3/4 of the apricots to a roasting pan. Place the legs on top and add the pan juices, deglazed with the white wine and broth. Cover and cook for approximately 1 hour, depending on the size, at 170°C (fan oven). Once the cooking time is over, remove the legs and pour the remaining contents of the roasting pan into a saucepan. Add cream and purée until smooth. If you prefer a finer sauce, you can strain the sauce through a sieve and then thicken it with Mondamin or similar. Finally, season the sauce with brandy, salt, and pepper, and add the remaining chopped apricots. I like the legs best with red cabbage and dumplings.