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🍽️ French Rabbit Legs

497 kcal · 30 min · 4 servings

Ingredients

• 1600 g rabbit leg (4 rabbit legs)
• salt
• pepper
• 150 g small shallots
• 0.5 lemon
• 1 sprig tarragon
• 300 g small artichokes (6 small artichokes; preferably purple)
• 4 tbsp olive oil
• 400 ml poultry stock (jar)
• 750 g waxy potatoes
• 0.5 bunch parsley
• 1 bunch chives
• 300 g cherry tomatoes

Instructions

1. 1. Rinse the rabbit legs under running water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Season the legs generously with salt and pepper all over.
4. 4. Peel the shallots.
5. 5. Cut the shallots lengthwise into quarters.
6. 6. Squeeze the lemon half.
7. 7. Wash the tarragon.
8. 8. Shake the tarragon dry.
9. 9. Wash the artichokes.
10. 10. Cut off the artichoke stems close to where the leaves attach.
11. 11. Remove the outer leaves of the artichokes.
12. 12. Stop when the lighter and softer leaves are visible.
13. 13. Use kitchen scissors to cut off the top third of the remaining leaves.
14. 14. Cut the artichokes lengthwise into quarters.
15. 15. Immediately brush the cut surfaces with the lemon juice.
16. 16. This prevents the vegetable from turning brown.
17. 17. Heat three tablespoons of oil in a casserole dish.
18. 18. Brown the rabbit legs in golden brown over medium heat.
19. 19. Turn the legs repeatedly while doing so.
20. 20. This takes about 15 minutes.
21. 21. Lift the legs out of the casserole dish.
22. 22. Place them on a plate aside for a moment.
23. 23. Add the remaining oil to the casserole dish.
24. 24. Fry the shallots in it for five minutes.
25. 25. Add the artichokes.
26. 26. Fry them briefly along with the shallots.
27. 27. Season everything with a little salt and pepper.
28. 28. Place the rabbit legs and the tarragon back into the casserole dish.
29. 29. Pour in just under 300 milliliters of meat stock.
30. 30. Bring everything to a boil.
31. 31. Cover the casserole dish.
32. 32. Simmer the dish over low to medium heat for about 50 minutes.
33. 33. Add the remaining meat stock gradually.
34. 34. Clean the potatoes under running water with a vegetable brush.
35. 35. Do this after about 20 minutes of simmering time.
36. 36. Cook the potatoes with the skin on in boiling salted water, covered.
37. 37. The cooking time is 25 to 30 minutes depending on size.
38. 38. Wash the parsley and chives.
39. 39. Shake the herbs dry.
40. 40. Pluck the parsley leaves from the stems.
41. 41. Finely chop the parsley leaves.
42. 42. Cut the chives into small rings.
43. 43. Wash the tomatoes.
44. 44. Pierce the tomatoes all around several times with a toothpick or a needle.
45. 45. Add the tomatoes to the rabbit.
46. 46. Simmer the dish for another 10 minutes.
47. 47. Drain the potatoes.
48. 48. Rinse them under cold water.
49. 49. Peel the potatoes.
50. 50. Remove the rabbit legs from the heat.
51. 51. Season them to taste with salt and pepper.
52. 52. Fold in the chopped herbs.
53. 53. Serve the rabbit legs together with the potatoes.

Nutrition per serving

• kcal: 497
• Protein: 60 g · Fett/Fat: 15 g · Carbs: 26 g