Rabbit leg

Description

The dish is prepared without unnecessary complications. Rabbit is a domestic animal, so its meat is tender and does not need to be soaked for a long time (like hare) or stewed. It can be cooked in a creamy sauce or in sour cream. Rabbit goes well with a side dish of young peas, potatoes, or celery. The finished dish can be served at the table.

Instructions

1. 1

   Step 1

   Wash the rabbit legs thoroughly, then dry them and season with salt and pepper. Place a heavy-bottomed skillet over heat, heat with vegetable oil, then sear the rabbit on all sides until a golden crust forms (just until the crust appears). Remove the legs to a plate.

2. 2

   Step 2

   Peel and finely chop the shallot. Return the pan used for frying the rabbit to medium heat, add the shallot and cook until softened (3-4 minutes). Finely chop the cornichons and add them to the onion, then pour in the pickle brine and wine vinegar. Once boiling, return the rabbit to the pan, add the chicken broth and bring to a boil, then remove from heat.

3. 3

   Step 3

   Preheat the oven to 175 degrees and place the pan with all the contents into it. Bake for about 45 minutes.

4. 4

   Step 4

   Remove the skillet from the heat and transfer the drumstick, gherkins, and onions to a separate plate. Return the skillet to medium heat and cook the contents until a thick mixture forms, reducing it by half.

5. 5

   Step 5

   Cut the butter into pieces and add to the skillet, stir, season with salt and pepper to taste. Return the rabbit, cornichons, and onion to the skillet, add finely chopped parsley.

6. 6

   Step 6

   For serving: place 2 drumsticks on each plate, pour sauce over the top, and add cornichons with shallots. Serve the dish warm.