Braised Rabbit Leg Recipe

Chop each hind leg into 2 pieces.

Braised rabbit leg recipe. Place the lid on the pot and turn the heat as low as it will go. Transfer legs to a plate and keep warm. Roast at 150C or 300F for 2 hours.

Uncover and braise for 10 minutes longer until the rabbit pieces are. Place a flat-bottomed braising pan over medium heat with some oil. Add broth and simmer covered for about 40 minutes on low heat.

Peel and halve shallots. Gently braise for around 2 hours until the meat is tender and falling away from the bone. In a sauce pan heat the vegetable oil and brown the stuffed rabbit legs evenly on all sides.

Peel and halve garlic. Pour in nearly 300 ml approximately 1 14 cup chicken stock. Cover the pan and bake until the rabbit meat is tender and the leg joint bends easily about 45 minutes.

Cover the skillet and braise the rabbit in the upper third of the oven for about 50 minutes until is tender. Bring to boil add the rabbit legs and simmer for at least 45 minutes or until the rabbit legs are tender. With a sharp cleaver cut the saddle center portion into 3 pieces leaving the kidneys attached.

Peel and chop the onion. Add the broth and bake in preheated oven at 160C approximately 325F for about 50 minutes. Add the garlic and thyme.