Leg of Rabbit and Dried Fruit Stewed in Beer

For the braised rabbit legs, heat a pan with olive oil. Sear the rabbit legs on all sides. Season with salt and pepper.

Peel the garlic and onion, then dice and add. Reduce the temperature. Cut the dried fruit in half once and add with the tomato paste as well.

Then deglaze with beer and bring to a boil. Put the lid on, reduce the temperature and simmer for about 2 hours.

Turn the rabbit legs from time to time. Arrange the rabbit legs on plates, thicken the sauce with ice-cold butter. Then pour the sauce with the dried fruit over the legs.

Preparation Tip:

The rabbit legs go very well with roast potatoes and cabbage sprouts with almond leaves.

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