Rosemary Rabbit with Mushrooms and Garlic

Preparation time about 20 min:

Remove the skin from the onions, cut into wedges. Remove the garlic from the skin and cut the leaves. Rinse cooled chanterelles, drain, dry on kitchen paper and cut large mushrooms in half. Rub mushrooms well with kitchen paper and cut into quarters. Scrub potatoes well with root brush in cold water and cut into wedges.

Roast potato wedges in hot olive oil all around with rosemary and garlic until golden brown. Sauté rabbit legs in hot olive oil on both sides. Add chanterelles, onions, mushrooms, juniper, cloves and peppercorns, sauté, extinguish with white wine and stir in paradeis pulp. Fill up with brown veal stock and season with sea salt and pepper. Add rosemary to the potatoes and fold in. Cover the legs with bacon slices and steam in the oven at 180 degrees Celsius for about 30 to 35 minutes, seasoning with pepper. Bring the dish to the table in the roasting pan.

357 Kcal – 11g fat – 49g egg white – 19g carbohydrates – 1, 5 Be nutrient quotient: 21

Our tip: Use a deliciously spicy bacon for a delicious touch!

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