Braised Rabbit Legs Recipe
This braised rabbit leg recipe is the epitome of simple cooking; in many ways, it is old-fashioned cooking at its best. Really great ingredients, cooked simply and presented beautifully, I'll not tell your guests how easy this is to cook if you don't!
Servings 2 Servings
Calories 560kcal
Ingredients
- 2 Rabbit Legs
- 50 g Butter 3 tablespoon + 1 teaspoon
- 200 g New Potatoes 1⅓ Cup
- 1 Small-Medium Carrot 100g
- 1 Small Leek 100-150g
- 2 Cloves Garlic
- 1 Small Celery Stick 35g
- 12 Black Peppercorns
- 2 Sprigs Thyme
- 1 Bay Leaf
- 2 tablespoon Fresh Parsley
- Salt to taste
Instructions
- Cut the potatoes in half.
- Clean and cut the carrots in half lengthways.
- Roughly chop the celery.
- Bash the garlic with the heel of your hand to bruise it.
- Add all of the vegetables apart from the leek to a small baking dish (22 x 15cm, 9"x 6") along with the bay leaf and thyme.
- Melt the butter in a 30cm or 12" frying pan over a medium-high heat.
- Season the rabbit legs with half a teaspoon of salt, then brown them in the butter.
- When the rabbit legs have browned, place them among the vegetables. Keep the butter in the pan; we will use it later.
- Pour over enough water to cover the vegetables and add a good pinch of coarse sea salt. Cover the dish with foil and transfer it to an oven and roast at 150°C or 300°F for 2 hours.
- 10 minutes before the rabbit is set to come out of the oven, remove the tough outer leaves of the leeks and give them a good wash.
- Slice the leek into 3cm (1¼") lengths.
- Heat the butter you browned the rabbit in over a medium heat and add the leeks. Cook on both cut sides to get a nice colour and soften. This should take 4-5 minutes on each side.
- Serve the vegetables in the bowl, discarding the celery.
- Finely chop the parsley and mix it with a little of the braising liquid to serve in the bottom of the bowl.
Notes
Do not throw away the braising liquid, it is great added to a soup or risotto, it tastes fantastic!
Nutrition
Serving: 1 | Calories: 560kcal | Carbohydrates: 47g | Protein: 33g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 402mg | Fiber: 9g | Sugar: 6g
