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🍽️ Tender Hare Legs in Tomato-Cream Stew

537 kcal · 30 min · 4 servings

Ingredients

• 4 rabbit legs (kitchen-ready)
• salt
• pepper (from the mill)
• 2 red bell peppers
• 2 onions
• 2 tbsp rapeseed oil
• 2 tsp sweet paprika powder
• 3 tbsp tomato paste
• 250 ml poultry broth (or game broth)
• 200 g sour cream
• 2 tbsp fresh chopped parsley

Instructions

1. 1. Rinse the hare legs under running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Season the legs generously with salt and black pepper.
4. 4. Rinse the bell peppers under running water.
5. 5. Cut the bell peppers in half lengthwise.
6. 6. Remove the seeds and white inner membranes from the bell peppers.
7. 7. Cut the pepper flesh into thin strips.
8. 8. Peel the onions of their outer skin.
9. 9. Dice the onions into very small pieces.
10. 10. Heat the oil in a large casserole dish.
11. 11. Sear the hare legs on all sides until browned.
12. 12. Dust the seared meat with paprika powder.
13. 13. Remove the meat from the casserole and set it aside.
14. 14. Sauté the diced onions briefly in the casserole.
15. 15. Add the pepper strips to the onions and sauté briefly.
16. 16. Stir the tomato paste into the vegetables.
17. 17. Deglaze the mixture with the broth.
18. 18. Place the hare legs back into the casserole.
19. 19. Simmer the dish over medium heat for approx. 30 minutes.
20. 20. Cover the casserole halfway during the simmering process.
21. 21. Stir the sour cream into the sauce.
22. 22. Do not let the dish boil again after stirring in the cream.
23. 23. Sprinkle the finished dish with fresh parsley.
24. 24. Serve the hare legs hot.

Nutrition per serving

• kcal: 537
• Protein: 79 g · Fett/Fat: 20 g · Carbs: 9 g