Rabbit Legs with Red Wine Shallots

Summary

Ingredients

• 500 g shallot (s), peeled, halved lenthways
• 50 g olives
• 2 tablespoon almond flakes, roasted golden brown in a dry pan
• 1 teaspoon peppercorns, black
• 1 teaspoon coriander, whole
• 1 teaspoon cumin
• 4 rabbit leg (s)
• salt
• 5 tablespoon olive oil
• 1 tablespoon powdered sugar
• 2 cloves garlic, unpeeled
• 4 grains allspice
• 4 juniper berries
• 1 bay leaf
• 1 stick cinnamon
• some orange peel
• 1 tablespoon balsamic vinegar
• 50 ml port wine
• 150 ml red wine
• 100 ml poultry broth
• 1 sprig thyme
• 1 sprig rosemary
• 60 g currants
• 250 g cherry tomato (s)
• 50 g butter, cold

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Instructions

1. Preheat the oven to 150 ° C.
2. Put the pepper, coriander and cumin seeds in a spice mill and use them to season and salt the rabbit legs.
3. Heat 3 tablespoons of olive oil in a roasting pan, brown the rabbit legs in it and cook in the oven for about 1 hour.
4. Caramelize the powdered sugar in a pan, add the shallots, unpeeled cloves of garlic and the rest of the olive oil and sauté until translucent. Add allspice, juniper, bay leaf, cinnamon and orange either in a tied cheesecloth or loosely. Deglaze with aceto, port and red wine and poultry stock. After 30 minutes add to the rabbit in the roasting pan along with the spices and currants. Mix in the olives and cherry tomatoes 5 minutes before the end of cooking.
5. Remove the cheesecloth with the spices and the herb sprigs. Remove the rabbit legs from the roaster, pour the stewed vegetables and sauce through a fine sieve. Beat the butter in flakes under the sauce.
6. Arrange a leg of rabbit with some stewed vegetables and sauce on preheated plates and sprinkle with the roasted almond flakes.