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🍽️ Tender Rabbit Legs with Rosemary Potatoes

670 kcal · 30 min · 4 servings

Ingredients

• 250 g shallots
• 2 garlic cloves
• 4 rabbit legs
• salt
• pepper from the mill
• 6 tbsp olive oil
• 3 tbsp thyme
• 400 ml vegetable broth (instant)
• 750 g potatoes
• 4 sprigs rosemary

Instructions

1. 1. Peel the shallots and cut them in half.
2. 2. Peel the garlic and chop it finely.
3. 3. Rinse the rabbit legs under running water.
4. 4. Pat the meat completely dry with a kitchen towel.
5. 5. Season the legs generously with salt and black pepper.
6. 6. Heat two tablespoons of olive oil in a large casserole dish.
7. 7. Fry the rabbit legs on both sides until golden brown.
8. 8. Add the halved shallots to the casserole dish.
9. 9. Sauté the shallots briefly with the meat.
10. 10. Add the chopped garlic and fresh thyme sprigs.
11. 11. Deglaze the meat with meat broth.
12. 12. Cover the casserole dish and let the dish simmer on low heat for about 40 minutes.
13. 13. Wash the potatoes under running water.
14. 14. Peel the potatoes completely.
15. 15. Cut the potatoes into even wedges.
16. 16. Wash the rosemary under running water.
17. 17. Shake the rosemary dry.
18. 18. Chop the rosemary needles very finely.
19. 19. Pat the rosemary needles dry with kitchen paper.
20. 20. Mix the remaining olive oil with salt, pepper, and the chopped rosemary.
21. 21. Toss the potato wedges in the oil-herb mixture.
22. 22. Line a baking tray with baking paper.
23. 23. Spread the potato wedges evenly on the tray.
24. 24. Preheat the oven to 200 degrees Celsius conventional heat (180 degrees Celsius fan or gas mark 3).
25. 25. Bake the potatoes in the oven for 15 to 20 minutes.
26. 26. Turn the potatoes once halfway through the baking time.
27. 27. Serve the braised rabbit legs together with the rosemary potatoes.

Nutrition per serving

• kcal: 670
• Protein: 57 g · Fett/Fat: 34 g · Carbs: 33 g