Leg of Rabbit in Red Wine Sauce

A delicious recipe with red wine!

1. rabbit legs season with salt and season with pepper. Turn in flour to the other side, pat down.

Heat oil in a roasting pan, sear legs for 4-5 minutes on each side. Remove legs and sauté greens in drippings.

Deglaze with red wine and stock. Add bay leaves, cloves and juniper berries. Stuff legs repeatedly. Cover and cook in a heated oven at 220 °C (gas 3-4, convection oven 200 °C) on the 2nd rack from the bottom for half an hour.

In the meantime, clean the mushrooms and remove the stalks. Cut tomatoes into quarters. Pluck rosemary needles. Peel and chop garlic. Put everything aside.

Remove the legs, wrap in aluminum foil and keep warm in the oven while still hot. Strain sauce through a sieve and reduce by half in a saucepan.

Heat olive oil in a frying pan and sauté mushrooms and rosemary for 5 minutes. Extinguish with sherry and cook. Add cherry tomatoes and garlic and sauté for 2 min. Season with salt and pepper. Serve with the rabbit legs and the sauce. Serve with tagliatelle.

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