Lukewarm Rabbit Salad

Season the legs of rabbit with salt and season with pepper. In a roaster olive oil (1) form, put the legs. Clean the carrots, cut them in half lengthwise and cut diagonally about 4 cm long pieces. Sprinkle the meat and carrots with half of the white wine and add the rosemary sprig.

Cook in the oven on the 2nd rack from the bottom for 1 hour. Add the evaporating liquid little by little with the remaining wine.

In the meantime, cut the tomatoes in half and clean the mushrooms. Cut the tender, light green parts of the spring onions into 4 cm long pieces. Clean the field salads, rinse thoroughly and drain.

Add the spring onions and mushrooms to the meat 10 minutes before the end of the cooking time, the tomatoes 5 minutes later.

At the end of the cooking time, stir the stew stock (2) with pesto, vinegar and remaining olive oil, season with salt and pepper. Cut the rabbit meat from the bone in decorative, bite-sized pieces and arrange on plates with the sorghum and the Vogerlsalat. Drizzle with the salad dressing and decorate with basil leaves.

E-kitchen stove: degree: 220

gas: level: 3 to 4

convection oven: degrees: not recommended

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