Rabbit runs

Ingredients for 6 servings:

• 2 ½ kg rabbit forelegs
• 500 g shallot(s)
• 3 cloves garlic
• 1 tbsp, heaped paprika powder, sweet
• 1 tbsp, grated paprika paste, mild
• 1 tbsp, leveled tomato paste
• 200 ml port wine
• 750 ml vegetable stock
• 750 ml buttermilk, pure
• 100 ml soy sauce
• Salt and pepper, white, finely ground
• Fat for frying

Instructions

Working time approx. 40 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 50 minutes

A delicious, inexpensive dish. Cooked in pure, naturally soured buttermilk.

Trim and wash the forelegs, pat dry with kitchen paper, and season generously with salt and pepper. Clean the shallots and garlic cloves and dice them finely. Add the garlic cloves, shallots, and paprika to a pan with a little fat and brown lightly, stirring occasionally. Add the paprika and tomato paste and sauté. A light browning may form. Deglaze with the port wine and reduce completely. Add the stock and soy sauce and let it boil briefly, then remove from the heat. In a roasting pan, sear the legs in batches in the fat. Once all the forelegs are browned, place them back in the roasting pan, one layer close together. Add the buttermilk and the prepared onion sauce, adjust the seasoning if necessary, and braise the legs in the covered roasting pan over low heat. Cooking time: approximately 70–80 minutes. Don’t be alarmed if the sauce curdles a little. This is caused by the lactic acid and is completely harmless. Remove the forelegs and keep warm until ready to serve. Strain the sauce and thicken a little more if necessary. Serve with dumplings, spaetzle, boiled potatoes, or boiled potatoes, and perhaps freshly prepared red cabbage.