Summary

Ingredients

• 4 rabbit leg (s)
• 100 g apricot (s), dried
• 2 carrot (s)
• 2 medium onion (s)
• 2 bay leaves
• 0.5 liter ½ chicken broth
• 1 cup sour cream
• 0.1 liters white wine
• 0.1 liters brandy
• 2 cloves garlic
• 1 cup whipped cream or Cremefine
• salt and pepper
• Oil for frying

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Instructions

1. Soak the apricots in brandy overnight and marinate the rabbit legs in the sour cream. The next day, season the legs with salt and pepper and fry them in a pan until they are nicely browned all over.
2. Then put the roughly chopped carrots, onions, garlic, bay leaves and 3/4 of the apricots in a roasting pan. Place the legs on top and add the roast set that has been extinguished with the white wine and the stock. Cover and, depending on size, cook for approx. 1 hour at 170 ° C (fan oven).
3. At the end of the cooking time, remove the legs and put the remaining contents of the roaster in a saucepan. Enrich with cream and puree velvety. If you prefer finer sauces, you can strain the whole thing through a sieve and only need to thicken the sauce with Mondamin or the like.
4. Finally, season the sauce with brandy, salt and pepper and add the remaining apricots, cut into small pieces. I like the legs best with red cabbage and dumplings.