Summary

Ingredients

• g 1,000 rabbit le (s)
• 4 tablespoon olive oil
• 1 large onion (s)
• 4 cloves garlic, crushed
• 80 g mustard, coarse-rained mustard or, alternatively, Dijon mustard
• 180 ml veal stock or chicken stock
• 250 ml water, hot
• Salt and pepper, black from the mill
• 3 medium tomato (s), (plum tomatoes)
• 1 bay leaf
• 2 tablespoon parsley, chopped smooth
• 1 tablespoon sage, chopped
• Sauce thickener

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Instructions

1. Heat 2 tablespoons of oil in a pan. Fry the rabbit legs brown all over in portions.
2. Peel the onion and cut into fine rings. Heat the remaining oil in a roasting pan and simmer the onion rings for about 4 minutes until they are soft, but do not brown. Add the garlic and sauté everything for another 5 minutes. Place the fried legs in the roasting pan with the onion and garlic mixture.
3. Briefly sweat the mustard in the pan in which the meat was fried and deglaze with the stock and water. After the roast set has dissolved, pour the mixture into the roasting pan. Salt and pepper everything abundantly.
4. Wash the tomatoes, quarter them and add them with the bay leaf and the chopped herbs. Mix everything well and distribute part of the sauce over the meat. Bring everything to the boil briefly and cover and let simmer for about 120 minutes. Possibly thicken the sauce.
5. Ribbon noodles taste good with it.
6. If there is anything left over, remove the meat from the bones, cut into pieces and freeze with the sauce.