Name: Baked rabbit legs with red onions and rosemary
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 2 servings
Cuisine: Slovak
Ingredients: 2 Rabbit meat (legs); 2 tbsp Breadcrumbs; 2 Garlic cloves; 4 Red onions; as needed Vegetable oil; 250 ml Chicken broth; 150 ml White wine; 3 Fresh rosemary; to taste Grill seasoning (BBQ spice blend); to taste Salt

Instructions

Tip: tap a step to mark it as done.

Pat the rabbit legs dry, season with salt and sprinkle with grill seasoning. Brown on both sides in hot oil, pour in the poultry broth, cover and braise for 30–40 minutes.
Mix the sifted breadcrumbs with the pressed garlic and chopped rosemary leaves. Transfer the braised legs to a greased baking dish, sprinkle with the seasoned breadcrumbs and drizzle with oil.
Add the halved red onions, pour in the white wine and a little broth. Bake in an oven preheated to 200 °C (400 °F) for about 20 minutes. Serve with pasta sprinkled with garden cress and garnish with arugula.

Tip: Rabbit meat is lean, so test it with a fork before adding the breadcrumbs—it should be tender and pull away from the bone easily. If it is still tough, braise it longer.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 583 kcal
Protein: 72 g
Carbohydrates: 33 g
of which sugars: 12 g
Fat: 11 g
of which saturates: 2.9 g
Fiber: 4.3 g
Salt: 2.5 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Králičie stehná zapečené s červenou cibuľou a rozmarínom