Braised Leg of Rabbit with Zucchini Tomato Vegetables

Season the legs of rabbit. Peel the onions, carrots and celeriac and cut into small cubes.

2. Heat 4 tablespoons of olive oil and brown the legs all over. Remove and cover with aluminum foil. Add remaining olive oil to roasting pan, fennel seeds and vegetables and sauté. Extinguish with clear soup and cook. Extinguish with red wine, add pepper , thyme sprig and the herb cube, place the drumsticks on top and cook on the hob with the lid closed at low temperature.

Cut the zucchini into slices. Cut the tomatoes into wedges. Finely crush the garlic.

Heat the olive oil and sauté the zucchini, add the garlic and tomatoes and remove from the heat. Season and stir in the finely chopped basil leaves and the basil oil.

Remove the drumsticks and let them rest for a short time. Strain the sauce through a sieve and beat until creamy. 6.

Cover the drumsticks with the sauce and serve with the vegetables.

Serve with: Tuscan white bread

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you always have everything on hand!

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