Rabbit Legs in Buffalo Sauce
Main course
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Cook Time
1 h 30 min
Servings
4
Difficulty
Medium
Prep Time
45 Min
Description
This recipe for rabbit legs in Buffalo sauce is a hearty main course, ideal for the autumn season. The legs are first seared in a pan and then braised in a spicy sauce with red wine, game stock and various spices in the Thermomix®. The dish is rich in flavour and is well suited for festive occasions. The preparation time is about 90 minutes and is sufficient for 4 servings.
Ingredients (20 ingredients)
-
4 Stück Rabbit legs
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200 g Celery
-
200 g Carrots
-
200 g Onions
-
2 Stück Garlic cloves
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40 g Clarified butter
-
20 g Tomato paste
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200 ml Red wine
-
200 ml Game stock
-
1 Stück Bay leaf
-
5 Stück Juniper berries
-
5 Stück Peppercorns
-
1 Zweig Rosemary
-
1 Zweig Thyme
-
1 TL Mustard
-
1 TL Worcestershire sauce
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10 g Cold butter
-
1 EL Chopped parsley
-
nach Geschmack Salt
-
nach Geschmack Pepper
Preparation (10 steps)
Prepare vegetables
Peel and coarsely chop the celery, carrots and onions. Peel the garlic cloves.
Chop vegetables
Put 200g celery, 200g carrots, 200g onions and 2 garlic cloves into the mixing bowl and chop for 5 sec./speed 5.
Sauté vegetables
Add 40g clarified butter to the chopped vegetables in the mixing bowl and sauté for 3 min./120°C/speed 1.
Add tomato paste
Add 20g tomato paste to the sautéed vegetables in the mixing bowl and sauté for 1 min./120°C/speed 1.
Deglaze with liquid
Add 200ml red wine and 200ml game stock to the vegetables in the mixing bowl and let it reduce for 5 min./100°C/speed 1 without the measuring cup.
Add spices
Add 1 bay leaf, 5 juniper berries, 5 peppercorns, 1 sprig of rosemary, 1 sprig of thyme, 1 tsp mustard and 1 tsp Worcestershire sauce to the sauce in the mixing bowl and simmer for 30 min./95°C/speed 1 in reverse.
Sear rabbit legs
Sear the 4 rabbit legs in a separate pan with a little clarified butter until golden brown on all sides.
Add rabbit legs
Add the seared rabbit legs to the sauce in the mixing bowl and braise for a further 30 min./95°C/speed 1 in reverse.
Refine sauce
Remove the rabbit legs from the mixing bowl and keep warm. Add 10g cold butter and 1 tbsp chopped parsley to the mixing bowl and stir for 10 sec./speed 3.
Season and serve
Season the sauce with salt and pepper. Serve the rabbit legs with the sauce.
Finished cooking? Great! 🎉
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Created by
Deutscher Jagdblog
33
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0
Kochbücher
Source
URL
External website
Allergens
- Celery
- Mustard
- Sulphites
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