Rabbit Oriental Style on a Bed of Bulgur and Vegetables

(about 60 min.):

Put rabbit legs in a container, grind a quarter tsp cumin, 3 cardamom pods, 1/2 tsp coriander seeds, 2 star anise, 3 cloves, 1 cinnamon stick well in a mortar and pour over the legs form, now pour buttermilk. Add 3 bay leaves as well as the thyme sprig, cover and marinate in the refrigerator for one night.

Peel the carrots, onions, garlic, clean the fennel and finely dice the whole. Clean the chili pepper, cut into rolls. Rinse the rabbit legs, dry them and brown them in hot olive oil all around, add the remaining clove, cumin, cardamom, cinnamon, star anise, bay leaf, coriander and garlic, pour in game stock.

Then add the chili and steam covered in the stove at about 175 °C for 35 to 40 minutes. Peel orange zest and add. Cook bulgur in lightly salted water for five to six minutes, drain.

Sauté* onion with carrots and fennel in hot olive oil, add bulgur and steep until hot, season with salt and pepper.

Arrange as a bed in deep dish, place drumsticks on top, drain sauce, pour over drumsticks and garnish with mint.

(*= sauté a little, sauté briefly – note by the creator of the recipe).

Our tip: It is best to use fresh herbs for a particularly good aroma!

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