Summary

Ingredients

• 4 leg (s) rabbits (1.2 kg)
• salt and pepper
• thyme
• 4 tablespoon olive oil
• 0.25 liter ¼ red wine
• 0.25 liter ¼ orange juice, freshly squeezed
• 2 orange (s)
• 4 clove (s)
• 1 ½ tablespoon cornstarch

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Instructions

1. Rub the washed, skinned hare legs with salt, pepper and thyme. Fry all over in olive oil. Top up with wine and orange juice. Add the very finely chopped peel of ½ orange and the cloves. Stew for 45 minutes.
2. In the meantime, peel and fillet the oranges. Thicken the meat sauce with cornstarch. Add the orange wedges and heat in the sauce for another 5 minutes.