Recipes

4 rabbit legs

3 tbsp olive oil for browning

2 shallots finely chopped

½ celery, finely chopped

2-3 parsley stalks

¼ l rabbit stock

balsamic vinegar

approx. 500 g waxy, peeled and sliced potatoes

1 onion, finely chopped

approx. 120 g Black Forest ham in strips or cubes

1 tbsp finely chopped parsley

marjoram

pork fat

butter

1 kg colorful seasonal vegetables

a little butter

fresh parsley

salt

pepper

Trim the fat from the legs, season with salt and pepper and braise in a sauté pan with olive oil. Lightly sauté the shallots and celery and add the parsley stalks, simmer for 20 minutes, glazing with the rabbit stock as you go. Then put the rabbit legs to one side, pass the stock through a sieve, stir in the chilled butter flakes and finish with a few dashes of balsamic vinegar. Heat the iron pan with lard and a little butter, fry the finely chopped onions in it until soft. Add the sliced potatoes and fry, turning several times, until they have a nice yellow crust. Season with salt and pepper, toss in the diced Black Forest ham and season with parsley and marjoram. Gradually cook the vegetables in salted water until half cooked and rinse in cold water. Before serving, toss the vegetables with the butter and a little vegetable stock and season with parsley.

Place the Black Forest ham bragle in the middle of the plate, place the rabbit leg on top and arrange the vegetables nicely. Drizzle the sauce over the meat.

Per person: 607 kcal/2,539 kj

Recipe by Johann Kraxner, Seehotel Siber, Constance

Photo: Protective association of Black Forest ham producers / Reprint free of charge!