Braised Rabbit Legs

Delicious braised rabbit legs for spring rabbit with mushroom cannelloni recipe.

Braised rabbit legs. Rabbit browned in olive oil braised with vinegar and lots of garlic and onion served with some sweet peas right at the end. Pre-heat oven to 325. Peel and halve shallots.

Set the legs aside and pour off the excess oil. Add pepper juniper rosemary orange zest and chile if using. 1 ½ to 2 hours.

To ensure a moist tender result on these lean cuts of meat rabbit legs are often braised slowly in liquid. Then take the leg off and set aside. Rabbit how many legs.

Remove the rabbit legs and set aside keeping them warm. -Pat rabbit legs dry season with salt and pepper-Cook legs in oil until golden brown on each side about 7 minutes per side-Remove to plate-Drain excess oil from pan-Add onions to hot pan cook until translucent-Mix in both mustards add rabbit back to pan coat in mustard-Add stock halfway up legs top with thyme and parsley sprinkle on. Heat 25 inch of olive oil in a Dutch oven or deep wide heavy skillet over medium heat.

Braised Rabbit Legsflv - YouTube. Remove rabbit from the pot and keep warm. Place rabbit legs with tarragon in the roasting pan.

Season and flour the rabbit legs. Bring to a boil cover and simmer on low to medium heat for about 50 minutes gradually pouring in the remaining stock. Pour in nearly 300 ml approximately 1 14 cup chicken stock.