Rinse the ready-to-cook rabbit legs under running water, dry them, season them heartily with coriander powder, pepper, salt, juniper and rosemary. Heat the vegetable fat in a roasting pan and brown the legs in it. Clean the onion, carrots and celery, cut into fine cubes, add to the meat and fry.
Fold in the paradeis pulp, dust with the flour, fill up with red wine and vegetable or game broth. Add the bay leaves to the sauce and cook in the oven heated to 180-220 degrees for 75-90 minutes.
After cooking, remove the rabbit legs from the sauce and keep warm. Strain the sauce through a fine sieve and heat it up again.
Clean the chanterelles, cut off each as needed, shape into the sauce and make 6-8 min. at high temperature.
Roast the breakfast bacon until hot.
Arrange the rabbit legs, cover with the sauce, top each with a slice of breakfast bacon and bring to the table with cranberry compote and bacon beans.
Our tip: Use bacon with a subtle smoky note!
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