Leg of Rabbit in Olive Oil with Exotic Spices

Finely dice the fennel bulbs and shallots and sauté in olive oil, taking the lid off the saucepan only to stir in order to steam the fennel as much as possible. When the moisture has evaporated, extinguish with a little Pernod and add as little whipping cream as possible to cook the fennel cubes in it. Then blend in a hand blender and pass through a sieve. Before serving, let it bubble up and fold in the whipped cream.

For the exotic spice oil, mix all ingredients except the saffron and infuse for 10 minutes in the oil at about 80 °C. Then strain the spice oil and add the saffron.

Then strain the spice oil, add the saffron and steam the drumsticks for about 30 minutes at 90 degrees.

Put the fennel puree on plates, put the drumsticks on top and pour a little olive oil around them.

As a side dish, add tomato quarters “dried” in a little spice oil for about 3 hours at 80 °C in the oven, and young potatoes, boiled and fried in their skins.

Leg of rabbit stewed in olive oil with exotic spices.

Tip: Stock up on a range of high-quality spices – it pays off!

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