Rabbit Leg with Lingonberries

Ingredients

• 2 carrots
• 0.5 celery root
• 2 onions
• 2 Garlic cloves
• 1 stalk leek
• 4 rabbit legs (about 350 g each)
• 1 tbsp game seasoning
• Salt
• Pepper
• 4 tbsp Vegetable oil
• 3 tbsp tomato paste
• 125 ml port wine
• 250 ml dry red wine
• 600 ml game stock
• 4 tbsp butter
• 2 tbsp flour
• lingonberries (jar)
• 350 g spaetzle
• 500 g broccoli florets
• 2 tbsp walnut kernels

Instructions

1. 1.

   Preheat the oven to 180°C with upper and lower heat. Peel the carrots, celery root, onions, and garlic and dice them finely. Wash, clean, and dice the leek as well.

2. 2.

   Rinse the rabbit legs, pat dry, rub with game seasoning, salt, and pepper, then sear all sides in hot oil in a large roasting pan. Remove and keep warm. In the remaining fat brown the vegetables. Add tomato paste briefly, deglaze with port wine, pour in wine and stock, and return the meat (back side up). Cover and bake for about 1 hour, occasionally spooning liquid over the meat. Turn it, lower temperature to 150°C, cover again and bake another ~30 minutes (adjust as needed). In the last ~10 minutes remove the lid.

3. 3.

   Take out the finished legs and keep warm. Transfer the sauce to a pot. Mix 2 tbsp butter with flour, stir into the sauce to thicken it creamily. Season with 2–3 tbsp lingonberries.

4. 4.

   Cook spaetzle in salted water until al dente. Wash broccoli florets and cook in salted water for 5–7 minutes until slightly firm. Roughly chop walnuts. Melt remaining butter and toss drained spaetzle in it. Fold in walnuts and season lightly with salt.

5. 5.

   Plate the rabbit legs with spaetzle, sauce, and broccoli, and garnish with lingonberries.