Rabbit Roast

Ingredients

• 2 rabbit legs (with bone, about 650 g each)
• Salt
• pepper (ground)
• 2 tsp mustard (medium sharp)
• 2 tbsp clarified butter
• 500 ml veal stock
• 4 slices bacon
• 500 g carrots
• 500 g parsnips
• 1 large vegetable onion
• 1 Garlic clove
• 2 tbsp plant oil
• 300 ml Vegetable broth
• 1 bay leaf
• 2 tbsp vinegar
• 3 tbsp sour cream
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Preheat the oven to 160°C fan-forced.

2. 2.

   Rinse the rabbit legs cold, pat dry, season with salt and pepper, and coat with mustard. Heat the clarified butter in a roasting pan and sear the legs on all sides for 5-8 minutes. Pour in half of the stock and bake covered in the preheated oven for about 30 minutes. Remove the lid, flip the legs, and continue baking uncovered for about 45 minutes, adding the remaining stock.

3. 3.

   Render the bacon crisp in a pan and drain on kitchen paper.

4. 4.

   Peel and clean the parsnips and carrots. Trim the young greens from the carrots. Dice the parsnips. Peel the onion and garlic. Quarter the onion; it should still hold together at the root end. Sauté both in hot oil. Add the remaining root vegetables and deglaze with broth. Add the bay leaf and simmer for about 20 minutes. Season with salt, pepper, and vinegar. Whisk the sour cream with 2-3 tbsp of vegetable stock and stir into the vegetables. Taste and adjust.

5. 5.

   Remove the legs from the oven, top them with bacon, and arrange on the vegetables. Sprinkle with fresh parsley before serving.