Braised Rabbit Leg Recipe

With a sharp cleaver cut the saddle center portion into 3 pieces leaving the kidneys attached.

Braised rabbit leg recipe. Bring to boil add the rabbit legs and simmer for at least 45 minutes or until the rabbit legs are tender. Add broth and simmer covered for about 40 minutes on low heat. Remove from the pan and in the same pan add the vegetables and sauté them well.

Cover well with foil and transfer to an oven. Add the broth and bake in preheated oven at 160C approximately 325F for about 50 minutes. Chop each hind leg into 2 pieces.

Set the legs aside and pour off the excess oil. Reserve the liver and heart to sauté as a snack. -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.

Bring everything to a boil and add the rabbit leg back in. Rinse and chop the bear garlic. Once hot sear rabbit until golden brown on both sides then remove from pan.

Return the rabbit legs to the pan with any accumulated juices. Add shallots and cook briefly. Preheat oven to 325F.

Place a flat-bottomed braising pan over medium heat with some oil. Lightly season the rabbit legs with salt. Wash the rabbit thighs under running water and pat them dry.