French Rabbit Legs

Ingredients

• 1600 g rabbit leg (4 rabbit legs)
• Salt
• Pepper
• 150 g small shallots
• 0.5 lemon
• 1 stalk tarragon
• 300 g small artichokes (6 small artichokes; preferably violet)
• 4 tbsp olive oil
• 400 ml poultry stock (glass)
• 750 g waxy potatoes
• 0.5 bunch Parsley
• 1 bunch chives
• 300 g cherry tomatoes

Instructions

1. 1.

   Rinse rabbit legs, pat dry and season all over with salt and pepper.

2. 2.

   Peel shallots and quarter lengthwise. Squeeze half a lemon. Wash tarragon and shake dry.

3. 3.

   Wash artichokes; cut stems close to leaf bases with a sharp knife. Remove outer leaves until the lighter, tender ones appear.

4. 4.

   Trim the upper third of remaining leaves with kitchen scissors. Quarter artichokes lengthwise and brush cut surfaces with lemon juice to prevent browning.

5. 5.

   Heat 3 tbsp oil in a roasting pan. Brown rabbit legs over medium heat for about 15 minutes, turning occasionally. Remove and set aside on a plate.

6. 6.

   Add remaining oil to the pan and sauté shallots for 5 minutes. Add artichokes, cook briefly, season with salt and pepper.

7. 7.

   Place rabbit legs with tarragon in the pan. Pour in about 300 ml stock. Bring to a boil, cover, and simmer over low to medium heat for about 50 minutes, adding more stock as needed.

8. 8.

   After about 20 minutes of simmering, scrub potatoes under running water with a vegetable brush. Boil peeled potatoes in salted water covered for 25–30 minutes, depending on size.

9. 9.

   Meanwhile wash parsley and chives, shake dry. Pull leaves from stems and finely chop parsley; slice chives into rounds.

10. 10.

    Wash tomatoes and poke them several times around the edges with a toothpick or needle. Add to rabbit, simmer another 10 minutes. Drain potatoes, rinse under cold water, peel.

11. 11.

    Remove French rabbit legs from heat and adjust seasoning with salt and pepper as desired. Fold in herbs and serve rabbit legs with potatoes.