Braised Rabbit Legs
Ingredients for 4 servings:
- 4 rabbit legs (or 1 rabbit, cut into pieces, approx. 1.2–1.5 kg)
- 2 tbsp clarified butter or oil
- 2 onions, roughly chopped
- 2 carrots, sliced
- 2 stalks celery, diced
- 2 cloves of garlic, crushed
- 2 tbsp tomato paste
- 250 ml red wine (full-bodied, dry)
- 400 ml game or vegetable stock
- 2 sprigs rosemary
- 2 sprigs of thyme
- 2 bay leaves
- 5 juniper berries, lightly crushed
3-4 tsp "Born to be Wild" by Rock'n'Rubs - Optional: 1–2 pieces of chocolate (70%) or 1 tablespoon of lingonberries for a delicate sauce
Preparation
Step-by-step instructions
- 1
Sear
Season the rabbit legs with "Born to be WILD" and sear them in a roasting pan with hot clarified butter until nicely browned. Remove and set aside.
- 2
Starter
Sauté the onions, carrots, celery, and garlic in the remaining pan drippings. Then add the tomato paste and briefly roast it as well – this adds extra depth to the flavor.
- 3
Deglaze & Braise:
Deglaze with red wine and let the liquid reduce almost completely. Then add the stock, stir in the herbs and seasoning blends, and return the rabbit legs to the roasting pan.
- 4
Braise
Place the roasting pan in the oven at 160°C top and bottom heat and braise the rabbit legs for about 1.5 to 2 hours, until the meat is nice and tender. Turn the legs once during cooking.
- 5
Finish the sauce
Remove the meat and keep it warm. Strain the sauce through a sieve and, if desired, let it reduce a little. If you like, you can refine it with a piece of chocolate or a bit of lingonberry sauce – this adds depth and a delicate, slightly sweet note.
TIP: Side dish ideas
This dish pairs perfectly with potato dumplings or spaetzle, served alongside apple red cabbage or Brussels sprouts. A pear with lingonberries or caramelized apples also adds a sweet and tangy contrast that rounds out the meal beautifully.
