Summary

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

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Instructions

1. Dice the leek, carrot, onion and celery. Cut mushrooms into small pieces and fry in 2 tablespoons of oil for approx. 3 minutes.
2. Salt, pepper and fry the legs in the remaining oil until light brown and remove.
3. 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.
4. Pour the stew and bring to the boil with the cream. Warm the fried mushrooms in the sauce, season with salt and pepper.
5. Serving.
6. In addition: potatoes or pasta and salad