This is a great way to cook rabbit legs: season them with salt, pepper, garlic and thyme, wrap them in aluminum foil with a bit of butter and slow-cook them in an oven for two hours. Finish them in the oven at high temperature for 5-10 minutes.
Serve the rabbit legs with a creamy carrot purée. Simply delicious!
Oven Baked Rabbit Legs with Carrot Purée
A glass of chardonnay alongside, and this is sure to be a delicious meal. 
Servings 2 serving
Ingredients
- 2 rabbit legs
- 80 g butter
- 2 garlic cloves
- 2 sprigs thyme
- 400 g carrots
- 2 cardamoms
- 60 g butter
- salt
- pepper
Instructions
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Season the rabbit with salt and pepper. Wrap in baking paper with butter, thyme and garlic, then in aluminum foil and cook in the oven for 2 hours at 180 °C (356 °F) in a pan with a little water.
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Clean the carrots, cut them into pieces, and boil in salted water with the cardamom. When the carrots are cooked and can be mashed, drain the water, remove the cardamom, and mash them with the butter.
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Before serving, remove from foil and brown 5-10 minutes in a hot oven. Use the flavored butter in the packet to baste the meat while browning.
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Divide the carrot puree and rabbit into 2 warm plates and serve. Enjoy!
Notes
Related: Rabbit Stew with Fried Polenta
Related: Braised Rabbit Leg with Mushroom Filling in Grappa Raisin Sauce
Related: Rabbit with Prunes
Related: What Does Rabbit Taste Like?
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