Rabbit legs

Rabbit legs with wine sauerkraut

Rabbit legs with wine sauerkraut wrapped in bacon and baked in the oven on a bed of sauerkraut, rabbit legs are transformed into a savoury autumn or winter dish.


Main course For 4 people

1 kg of raw sauerkraut
1 onion
1 tablespoon of risotto rice
2 tablespoons of rapeseed oil
2 l of white wine
a few juniper berries
4 rabbit legs
the mixture of spices for meat
4 bay leaves
12 slices of rolled or peasant bacon

How to proceed rabbit legs with wine sauerkraut

ca. 20 minutes
ca. 20 minutes
Cooking in the oven:
35-40 minutes
Total time:
1 h 20 min

Rinse the sauerkraut under cold water and drain well. Finely chop the onion and fry it in oil with the rice. Incorporate sauerkraut and turn off with half the wine. Add the juniper berries, cover and simmer for approx. 20 minutes. Pour the sauerkraut into a baking dish.

Preheat the oven to 170 ° C. Season the rabbit legs, stuff each with a bay leaf and wrap each with 3 slices of bacon. Tie with kitchen twine. Spread the meat over the sauerkraut. Bake in the centre of the oven for 35-40 minutes, occasionally sprinkling with the remaining wine. Accompanied with boiled potatoes.

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