Rabbit Al Balsamic Vinegar
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 2 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 rabbit leg (s)
- liter ⅛ olive oil
- 0.25 liter ¼ balsamic vinegar
- 1 sprig rosemary
- 1 tablespoon thyme
- 4 bay leaves, fresh
- 4 sage leaves
- 6 juniper berries
- 1 clove garlic
- Salt and pepper from the mill
Print Recipe
Pin Recipe Instructions
- Marinade: balsamic vinegar, olive oil, bay leaves, sage leaves, mash juniper berries, chop the garlic and stir well. Put the rabbit legs with rosemary and thyme in a suitable bowl and pour the marinade over them.
- Put in the refrigerator for 24 hours, turning occasionally if they are not completely covered with marinade. Remove the rabbit legs from the marinade and pat dry, set the marinade aside. Salt and pepper the rabbit.
- Heat a little olive oil in a higher pan with a lid and sear the meat on all sides, then deglaze with the marinade. Put the lid on and simmer over a low flame for 2 hours, after 1 hour turn the rabbit legs. Season to taste with balsamic vinegar before serving.
- Tip: Serve with rosemary potatoes from the oven and a strong red wine.
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