Braised rabbit legs with couscous
Author:
Cooking Together
Servings: 2
Cooking time: 2 h
Tender rabbit legs braised in apple cider with couscous garnish
Ingredients
| 2 rabbit legs |
| 100 g carrots |
| 100 g onions |
| 250 ml apple cider |
| 0.5 l chicken broth |
| 15 g wheat flour |
| 70 g butter |
| 30 ml vegetable oil |
| 2 bay leaves |
| salt, sugar, thyme, rosemary, black pepper to taste |
| GARNIRE: |
| 120 g couscous |
| 40 g butter |
| salt to taste |
Instructions
Step 1
Dry the rabbit legs, pepper them and fry them in vegetable oil.
Step 2
Dice onion and carrots, fry in butter. Add the flour, pour in the broth and cider, stir to avoid lumps. Season with bay leaf, salt, sugar, thyme and rosemary.
Step 3
Put the legs in the sauce and simmer for an hour and a half to two hours. Then beat the sauce with an immersion blender and simmer the legs in it for a couple more minutes.
Step 4
In a saucepan, mix the couscous, salt and butter. Pour boiling water in a ratio of 1 to 2.5, cover and leave for 5-7 minutes.
Step 5
Serve rabbit legs with sauce and couscous. Enjoy.
