Braised Leg of Rabbit with Young Garlic and Vegetables

For the braised rabbit legs, first prepare the vegetables: Peel the young garlic. Clean the celery and cut into rather thin slices. Peel and dice the carrots and shallots. Blanch (scald) the tomatoes, skin, seed and dice the flesh.

Rinse the rabbit legs with cold water and pat dry. Rub with mustard and season with salt and pepper.

Melt butter in a large, deep frying pan and brown the rabbit legs well on all sides. Remove the legs and sauté the shallots, carrots and garlic. Add the parra ice cubes and pour the white wine. Bring to a boil, then put the rabbit legs back in and cook the whole thing for 30-40 minutes at a low temperature.

Remove the legs and wrap them in aluminum foil. Pour the cream into the pan with the vegetables and let it boil down a bit. Season with mustard, salt and pepper.

Put the braised rabbit legs back in and warm them up a bit, then serve with the vegetable sauce.

Related Recipes:

Rabbit in Mustard Sauce with Capers and Spring OnionsRinse the rabbit, dry it, remove the skin and tendons and cut it into eight pieces. Coat the rabbit pieces... Braised RabbitCut onions and garlic into thin slices. Remove peel from potatoes, cut larger ones in half. Remove liver and... Braised Rabbit #2Rinse and dry the rabbit parts. Bring the water (1) and the herb mixture bring to a boil. Cool and stir... Oriental Braised Goose Leg with CouscousPeel root vegetables and cut into approx. 1 x 1 cm cubes. Finely dice onion and garlic. Preheat oven to 180... Grinnchesbroare – Roast Rabbit From the SiegerlandThe most popular Siegerland festive roast. Separate the head and forelegs from the skinned and gutted rabbit... Braised Rabbit with Sage and Polenta Gnocchi1. marinate rabbit legs, backs and legs with the olive oil-garlic mixture, tie backs with the belly flaps into... Braised Young Onion with Olive TzatzikiPreheat the oven to 230 °C au gratin function. Place aluminum foil in a double layer on a baking sheet and... Saddle of Venison with Cabbage and Cauliflower Mashed PotatoesRemove the skin and tendons from the saddle of venison, season with salt, pepper, grated juniper berries and... Taos Rabbit – Taos Style RabbitPreheat the oven to 200 °C. Rinse the rabbit, pat dry and rub with salt. Put the oil in a suitable roaster... Rabbit Fillet with ScallopsCarefully remove the rabbit fillets from the bone, remove the silverskin, put the fillets to cool. Wash the...