Rabbit with Chickpea Vegetable and Sherry Sauce

Ingredients

• 600 g shallots
• 4 rabbit legs
• Salt
• Pepper (freshly ground)
• paprika powder
• 4 tbsp olive oil
• 2 Garlic cloves
• 1 thyme sprig
• 400 ml game stock
• 4 tbsp sherry
• 2 tbsp raisins
• 1 tbsp sauce thickener
• 200 g chickpeas (soaked)
• vegetable broth
• chopped parsley

Instructions

1. 1.

   Cook the chickpeas in plenty of broth until tender. Soak raisins in sherry. Peel and halve shallots and garlic. Season rabbit legs with salt, pepper, and paprika; sear both sides in hot olive oil.

2. 2.

   Add shallots and briefly sauté, then add garlic and thyme, pour in stock, and braise in a preheated oven at 160°C (fan) for about 50 minutes. Baste the legs with braising liquid periodically; add more water if needed.

3. 3.

   After cooking, wrap the rabbit legs in foil to keep warm. Strain the sauce, then bring it to a boil in a pot with the soaked raisins and sherry reduction. Whisk the thickener with a little water until smooth, add to the sauce, and simmer briefly until it coats the spoon.

4. 4.

   Serve the rabbit leg with chickpea vegetable and sherry sauce on a warmed plate. Garnish with fresh parsley.