Braised Rabbit Legs

In the same skillet saute onion until tender.

Braised rabbit legs. Deglaze with white wine then stock and tomato. Turn legs and return to oven for 20. Cover and cook on a very low heat until the rabbit is soft approx.

Youll need about 2 minutes a side on medium heat until you get a golden brown color like the picture shows above. Cover well with foil and transfer to an oven. Delicious braised rabbit legs for spring rabbit with mushroom cannelloni recipe.

Remove the rabbit legs and set aside keeping them warm. In a dutch oven cook some onions on medium low in a bit of butter. To ensure a moist tender result on these lean cuts of meat rabbit legs are often braised slowly in liquid.

Sear the rabbit legs until browned on both sides. For the rabbit legs. Heat oil and brown rabbit legs.

-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. 10 minutes before the rabbit is set to come out of the oven slice the leeks into 3-4cm lengths. Season the rabbit pieces with salt and pepper then dust lightly with flour.

Remove any tough outer leaves and give a good wash. Pre-heat oven to 325. Lightly brown the rabbit for about 3 minutes on both sides working in batches.