User Manual

Poultry and meat 101
Rabbit leg with apple and ginger [Index: ]
MCRC00904009_BO_Kaninchenkeule_m_Apfel_u_Ingwer-008_F39MCRC00917993_SE_Kaninchenkeule_m_Apfel_u_Ingwer-008MCRC00903273_NF_Kaninchenkeule_m_Apfel_u_Ingwer-010_RZ1MeatGamePreparation methodsRoastingRecipe categoriesMeat
For 4 servings
Large roaster with lid
RABBIT:
4 rabbit legs, 250 g each
3-4 red apples
2 onions
2 carrots
30 g fresh ginger
3 stems tarragon
Salt
Pepper, freshly ground
6 strips back bacon
200 ml vegetable stock
IN ADDITION:
2 tbsp cornflour as required
Per serving
624 kcal, 29 g carbs, 36 g fat, 46 g protein,
2,4 BU
PREPARATION
1. Rinse the rabbit legs briefly under cold water and pat dry with kitchen towel.
2. Wash and core the apples and cut into rings. Peel and finely dice the onions. Peel and dice the
carrots. Peel the ginger and cut into thin slices. Layer everything in a roaster together with the
tarragon.
3. Season the rabbit legs with salt and pepper and place onto the vegetables. Place the back bacon
strips onto the legs and pour over the vegetable stock. Cover the dish with a lid and braise the legs as
indicated.
4. At the end of the cooking time, thicken the stock with 2 tbsp cornflour as required.
Oven setting:
Top/bottom heating
230 °C
Roasting time: 70-80 minutes
Compact oven setting:
Top/bottom heating
230 °C
Roasting time: 70-80 minutes
Tip:
You could also use chicken
legs instead of rabbit legs.
!
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