Season the rabbit legs with salt, season with pepper. Quarter the plums, remove the seeds. Peel the ginger and cut into fine slices. Remove the outer leaves from the garlic, cut in half horizontally. Cut the chili peppers in half lengthwise, remove the seeds, chop coarsely.
Fry the drumsticks in oil on all sides, remove. Sugar and plums in the roaster form, extinguish with the plum wine. Add garlic, ginger, chiles, star anise, pine nuts and bay leaf, add stock and elderberry juice. Place the drumsticks on top, steam in the heated oven at 200 degrees (gas 3) for 40 minutes. Ladle the stock over the drumsticks from time to time.
Mix the cornstarch with a little cold water and thicken the sauce slightly. Season to taste with salt and freshly ground pepper. Coarsely chop the coriander greens and sprinkle on top before serving.
Fat : 20 grams
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