Provencal Rabbit Legs
by Editorial Staff
Summary
| Prep Time | 1 hr 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 rabbit leg (s)
- Salt and pepper, sep. Italian herbs, Chlli
- 1 tomato (s), dried
- olive oil
- 3 shallot (s)
- 5 clove (s) garlic
- 0.75 liter ¾ red wine, strong
- 1 bay leaf
- 1 sprig rosemary and sprig thyme
- 1 tablespoon balsamic vinegar
- Veal stock
- 1 handful olives, sliced
Print Recipe
Pin Recipe Instructions
- Season the rabbit legs with salt, pepper, Italian herbs and chili powder and fry them in olive oil, remove. Fry the chopped shallots, the chopped garlic cloves and the chopped tomato in the roasting set and deglaze with a little red wine.
- Put the legs back in the roaster and stew for 1/2 hour with the pot closed.
- Add the rest of the red wine, the veal stock and the vinegar. Add 1 sprig each of rosemary and thyme to the sauce and stew again for 1/2 hour with the pot closed.
- Finally add the olives.
- Potato patties also taste good.
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