For 2 servings:
- 2 legs of rabbit
- 1 vegetable onion
- 2 carrots
- 1 finger-thick slice of celeriac
- 1 stick of celery
- 12 cherry tomatoes
- 2 cloves of garlic
- 150 ml white wine
- 100 ml chicken broth
- 1-2 tablespoons tomato paste
- 1 bay leaf
- olive oil for frying
Prepare by preheating the oven to 160°c.
Carrots, onion and celery are peeled and cut into equal cubes of about 1-2 cm.
On the stove top, add some olive oil to a hot roaster and brown the drumsticks all around for about 2 minutes, remove from the roaster and set aside. Now the vegetable cubes are roasted in the roaster all around . After about 2-3 minutes, the tomato paste is added and roasted for about 1 more minute, then the legs with the bay leaf and the cherry tomatoes are added, filled with white wine and the broth and seasoned with salt and pepper.
The roaster now goes into the preheated oven for 30 minutes.
We served the braised rabbit leg with hemp-herb foam, butter-fregola and baked cherry tomatoes.
- 250g potatoes
- 40g butter
- 150ml cream
- 100ml vegetable stock
- 15g fresh hemp leaves
- 5g rosemary
- 5g thyme
- Cream Syphon
The potatoes are boiled until soft , peeled and thoroughly mashed with a potato masher.
The cream is heated and added to the potato together with the vegetable broth and the finely chopped hemp leaves and herbs and thoroughly mixed.
The mixture is poured off through a fine sie, the liquid is collected and poured into the syphon. For a 0.5L syphon one capsule is enough, for 1L 2 should be used.
Fregola is prepared according to package instructions and sautéed in a pan with a little butter before serving.
The cherry tomatoes are baked with a little olive oil in the oven for a few minutes until the skin is cracked on each fruit. It is advisable to use the oven when preheating.