Braised Rabbit Legs

Ingredients

• 250 g shallots
• 2 Garlic cloves
• 4 rabbit legs
• Salt
• freshly ground pepper
• 6 tbsp Olive oil
• 3 tbsp thyme
• 400 ml vegetable broth (instant)
• 750 g potatoes
• 4 rosemary sprigs

Instructions

1. 1.

   Peel and halve the shallots for the rabbit legs. Peel and finely chop the garlic. Wash, pat dry, and season the rabbit legs with salt and pepper.

2. 2.

   Heat 2 tbsp olive oil in a roasting pan and brown the rabbit legs on both sides. Add the shallots and cook briefly. Then add the garlic and thyme, pour in the broth, cover, and simmer over low heat for about 40 minutes.

3. 3.

   While the rabbit cooks, wash, peel, and cut the potatoes into even sticks. Wash the rosemary, shake dry, finely chop the needles, and pat them dry with paper towels. Mix the remaining olive oil with salt, pepper, and chopped rosemary. Toss the potato sticks in this herb‑oil mixture.

4. 4.

   Line a baking sheet with parchment paper, spread the potato sticks on it, and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 15–20 minutes, turning once.

5. 5.

   Serve the braised rabbit legs garnished with rosemary potatoes.