Braised Rabbit Legs
Braised Rabbit Leg With Leeks And Carrot Recipe Rabbit Legs Recipe Recipes Braised
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Braised Rabbit Leg With Leeks And Carrot Recipe Rabbit Legs Recipe Recipes Braised
Braised Rabbit Leg With Leeks And Carrot Recipe Cooking Dinner Braised Rabbit Legs Recipe
Set the legs aside and pour off the excess oil.
Braised rabbit legs. Add enough hot water to almost cover the rabbit legs. Then take the leg off and set aside. Heat oil in a roasting pan and sear meat on all sides.
Deglaze with white wine then stock and tomato. Peel and halve shallots. In a large skillet over medium heat cook rabbit in oil until lightly browned.
Whisk in sour cream to create sauce. Add pepper juniper rosemary orange zest and chile if using. Remove legs render guanciale and sweat aromatic vegetables.
Lightly brown them and any rabbit trimmings in olive oil. 1 ½ to 2 hours. Pour in nearly 300 ml approximately 1 14 cup chicken stock.
10 minutes before the rabbit is set to come out of the oven slice the leeks into 3-4cm lengths. Bring to a boil cover and simmer on low to medium heat for about 50 minutes gradually pouring in the remaining stock. Reserve the liver and heart to sauté as a snack.
Place rabbit legs with tarragon in the roasting pan. Heat oven to 350 degrees. Turn legs and return to oven for 20.
Braised Rabbit Leg With Leeks And Carrot Recipe Cooking Dinner Rabbit Legs Recipe Braised
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