Leg of Rabbit in Wine

Peel onions so that they still hold together at the root. Cut onions into six parts. Peel garlic and cut into thin slices. Rinse rabbit legs, dry and season all over with salt and pepper. Heat clarified butter in a roasting pan and brown the legs all over. Remove from the drippings and sauté the onions. Add white wine, drumsticks, garlic and clear soup and bring to a boil.

Steam in the hot oven at 200 °C on the 2nd rack from the bottom (gas 3, convection oven 170 °C) for 40 minutes with the lid closed. In the meantime clean the celery, put a little bit of tender green aside. Cut the stalks into 5 cm long pieces, cut thick stalks in half or thirds lengthwise. Rinse celery and cut crosswise at the round end with a sharp kitchen knife.

Add the celery to the rabbit legs and steam for another 10-12 minutes with the lid closed. Add tomatoes and steam for another 5-10 min. In the meantime, chop celery greens and parsley, sprinkle over the legs and bring to the table. Serve with mashed potatoes.

Nutritional values

Fat in g: 12

Carbohydrates in g: 6

Preparation time

80 min

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