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🍽️ Tender rabbit legs with fruity rosehip sauce

546 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 3 garlic cloves
• 4 rabbit legs (250 g each)
• salt
• pepper
• 20 g spelt wholemeal flour (1–2 tbsp)
• 5 tbsp rapeseed oil
• 200 ml dry white wine
• 400 ml poultry stock
• 2 bay leaves
• 3 sprigs tarragon
• 250 g rosehips
• 2 shallots
• 10 peppercorns
• 200 ml apple juice
• 1 pinch raw cane sugar
• 3 tbsp balsamic vinegar
• 1 star anise
• 1 cinnamon stick

Instructions

1. 1. Peel the onion and garlic. Chop both ingredients very finely.
2. 2. Rinse the rabbit legs under cold water. Pat them dry with a kitchen towel.
3. 3. Season the legs generously with salt and pepper.
4. 4. Roll the seasoned legs through the flour until they are lightly coated.
5. 5. Heat two tablespoons of oil in a large casserole dish.
6. 6. Brown the rabbit legs on all sides over high heat until golden. This takes about five to ten minutes.
7. 7. Remove the meat from the casserole and place it on a plate.
8. 8. Add one tablespoon of oil to the same casserole.
9. 9. Sauté the chopped onion and garlic for three minutes over medium heat.
10. 10. Deglaze the mixture with white wine.
11. 11. Pour 250 milliliters of broth into the pot.
12. 12. Place the browned legs back into the liquid.
13. 13. Add a few bay leaves.
14. 14. Braise the covered legs in the preheated oven at 180 degrees Celsius (convection 160 degrees Celsius or gas setting 2 to 3) for 30 minutes.
15. 15. Wash the tarragon under running water.
16. 16. Shake the tarragon dry.
17. 17. Add the tarragon stems to the legs in the pot.
18. 18. Remove the lid from the pot and continue to braise the legs uncovered for another 15 minutes.
19. 19. Wash the rosehips under cold water.
20. 20. Dry the rosehips.
21. 21. Halve the rosehips lengthwise.
22. 22. Remove the seeds from the rosehip halves.
23. 23. Peel the shallots.
24. 24. Chop the shallots finely.
25. 25. Crush the peppercorns in a mortar.
26. 26. Heat the remaining oil in a small pot.
27. 27. Sauté the shallots for three minutes over medium heat.
28. 28. Add the prepared rosehips.
29. 29. Sauté the rosehips for five minutes.
30. 30. Deglaze the mixture with apple juice.
31. 31. Add some salt, the crushed pepper, sugar, and vinegar.
32. 32. Simmer the sauce, stirring occasionally, for about 15 minutes until thickened.
33. 33. Finally, season the rosehip sauce with salt and pepper to taste.
34. 34. Serve the sauce together with the rabbit legs.

Nutrition per serving

• kcal: 546
• Protein: 53 g · Fett/Fat: 23 g · Carbs: 21 g