Rabbit with pears

Ingredients for 4 servings:

• 4 rabbit legs
• 2 pear(s), firm, ripe
• 2 sprigs rosemary
• 4 sprigs of thyme
• 200 ml wine (rosé wine), dry
• 200 ml water
• 3 tbsp cranberries, from the jar
• Salt
• pepper
• butter
• olive oil
• 1 tsp, heaped potato starch

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Season the rabbit legs with salt and pepper and brown all over in a mixture of olive oil and butter. Deglaze with a little wine and cook again. Then deglaze with the remaining wine and water. Add the rosemary and thyme and simmer in a covered pan at low heat for at least an hour (depending on the size of the legs). Remove the legs from the pan and keep warm. Stir the cranberries into the sauce and season to taste. Add more cranberries if desired. Add the peeled, quartered, and cored pears and simmer for about 10 minutes. Mix potato starch with water to thicken the sauce. Serve with the meat. Potato dumplings, boiled potatoes, or spaetzle go well with it. You can also serve it with a green salad.