Braised Rabbit Legs in Cream Sauce

Braised Rabbit Legs in Cream Sauce

Main course

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Cook Time

1 h 40 min

Servings

4

Difficulty

Medium

Prep Time

30 min

This Thermomix® recipe for Braised Rabbit Legs in Cream Sauce is ready in 1 h 40 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

Braised rabbit legs in cream sauce, prepared in the Thermomix®, are a hearty main course with onions, carrots, celery and bacon. Preparation with the Thermomix® takes about 100 minutes and yields 4 servings. Ideal for the festive autumn and winter season. This recipe is a hearty family meal.

Ingredients (15 ingredients)

  • 2 piece Onions
  • 2 clove Garlic
  • 2 piece Carrots
  • 0.5 Knolle Celery
  • 100 g Bacon
  • 4 piece Rabbit legs
  • 4 tbsp Mustard
  • 8 tbsp Clarified butter
  • to taste Salt
  • to taste Pepper
  • 300 ml White wine
  • 300 ml Chicken broth
  • 4 Blätter Bay leaf
  • 4 piece Cloves
  • 120 ml Whipped cream

Preparation (9 steps)

1

Prepare vegetables and bacon

Peel the onions, garlic, carrots and celery and cut into coarse pieces. Also cut the bacon into coarse pieces. Have the prepared ingredients ready.

2

Chop vegetables and bacon

Thermomix® Setting
5 sec/Speed 5

Put the onions, garlic, carrots, celery and bacon into the mixing bowl and chop for 5 sec./level 5. If necessary, use the spatula to push down from the edge.

5
3

Sauté vegetables and bacon

Thermomix® Setting
3 min/248°F/Speed 1 120

Leave the chopped vegetables and bacon in the mixing bowl. Add 4 tbsp clarified butter and sauté for 3 min./120°C/level 1.

180
4

Fry rabbit legs

Spread 4 tbsp of mustard all over the rabbit legs. Heat 4 tbsp clarified butter in a large pan and sear the legs in it vigorously from all sides. Season with salt and pepper. Remove the fried legs from the pan and set aside.

5

Prepare braising

Place the fried rabbit legs in the mixing bowl with the sautéed vegetables. Add 300 ml white wine and 300 ml chicken broth. Place 4 bay leaves and 4 cloves in a tea egg and place in the mixing bowl.

6

Braise rabbit legs

Thermomix® Setting
60 min/212°F/Speed 1 100 Reverse

Close the mixing bowl and braise the rabbit legs for 60 min./100°C/level 1 in reverse.

3600
7

Refine sauce

Thermomix® Setting
10 min/Varoma/Speed 2 Varoma

After the cooking time, remove the rabbit legs and the tea egg from the mixing bowl and keep the meat warm. Let the stock reduce in the mixing bowl for 10 min./Varoma/level 2 without the measuring cup.

600
8

Finish sauce

Thermomix® Setting
2 min/194°F/Speed 1 90

Reduce the temperature to 90°C. Add 120 ml whipped cream to the mixing bowl and stir in for 2 min./90°C/level 1.

120
9

Serve

Serve the rabbit legs with the sauce. Dumplings or potatoes go well with this.

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About this recipe

Braised rabbit legs in cream sauce are pure childhood memories for me. My grandma, a true Thuringian, always prepared this dish for special occasions. The scent that then wafted through the whole house was simply indescribable. Of course, she braised the whole thing on the stove for hours, but with the Thermomix® it is much faster and easier, without the taste suffering. The list of ingredients may seem a bit long at first glance, but each component contributes to the complex flavor profile. The onions and garlic form the aromatic base, while carrots and celery provide a slight sweetness and a pleasant texture. The bacon, preferably smoked, brings a savory note and a certain depth to the sauce. The rabbit legs themselves are, of course, the star of the dish. They should be of good quality and preferably from the butcher you trust. The mustard, with which the legs are brushed, provides a slight spiciness and helps to combine the flavors. White wine and chicken stock form the liquid base for the braising process and give the sauce its body. Bay leaves and cloves are classic spices for braised dishes and provide a spicy note. The whipped cream at the end rounds off the sauce and makes it creamy and velvety. When using the Thermomix®, it is important to add the ingredients in the correct order. First chop the vegetables and bacon and sauté them so that the flavors can develop. Then add the fried rabbit legs and deglaze with the liquids. The tea egg with the bay leaves and cloves prevents the spices from interfering with the sauce later. Be sure to activate the reverse so that the legs are not crushed. After braising, let the sauce reduce without the measuring cup so that it gets a nice consistency. Only add the cream at the end to prevent it from curdling. If you want to prepare the dish vegetarian or vegan, you can replace the rabbit legs with large, waxy potato pieces or celery slices. The bacon can be replaced with smoked tofu or smoked tofu cubes. Vegetable broth can be used instead of chicken broth. Instead of cream, you can use vegetable cream alternatives such as soy or oat cream. You can also experiment with other spices, such as juniper berries, thyme or rosemary. Braised rabbit legs in cream sauce go perfectly with dumplings, potatoes or Spätzle. Serve with a fresh salad or steamed vegetables, such as Brussels sprouts or red cabbage. A dry red wine rounds off the dish perfectly. Leftovers can be easily stored in the refrigerator and reheated the next day. The dish can also be prepared well in advance. The rabbit legs can be fried the day before and the vegetables prepared. The next day, all you have to do is put everything in the Thermomix® and braise it.

Tags

#Meat #Hearty #Festive #Autumnal #Christmas #Winter #Winterly

Allergens

  • Mustard
  • Celery
  • Milk (including lactose)
  • Sulfur dioxide and Sulphites

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