Rabbit Legs with Mushrooms
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 rabbit legs
- 1 leek
- 1 carrot (s)
- 1 onion (s)
- 50 g celery
- 200 g mushrooms, mixed
- 3 tablespoon oil
- salt and pepper
- 1 teaspoon tomato paste
- 1 clove (s)
- 1 bay leaf
- liters ⅛ white wine
- liter ⅛ red wine
- 100 ml cream
Print Recipe
Pin Recipe Instructions
- Dice the leek, carrot, onion and celery. Cut mushrooms into small pieces and fry in 2 tablespoons of oil for approx. 3 minutes.
- Salt, pepper and fry the legs in the remaining oil until light brown and remove.
- Sear the vegetables in the frying fat, add tomato paste and fry them briefly. Add the clove and bay leaves, deglaze with the broth, white and red wine and add the legs again. Covered at kl. Braise heat for 1 hour, remove and keep warm.
- Pour the stew and bring to the boil with the cream. Warm the fried mushrooms in the sauce, season with salt and pepper.
- Serving.
- In addition: potatoes or pasta and salad
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