Leg of Rabbit with Coarse Mustard and Quince Vinegar, on Autumn Vegetables

A delicious mushroom dish for any occasion!

Clean or peel vegetables and potatoes and cut kohlrabi, carrot, potatoes and cauliflower into coarse pieces or cubes, quarter navettes.

Season rabbit legs with salt, season with pepper. In a casserole with olive oil, brown the legs all over. Remove, set aside with lid closed.

Vegetables and potatoes in the casserole form. Sauté on all sides. Mix in mustard and quince jelly. Extinguish with quince vinegar and white wine. Pour in veal or possibly poultry stock. Bring to a boil, season with salt and pepper. Put the sautéed rabbit legs in again and steam in a heated oven at 180 °C with the lid closed for about 50-60 minutes. Turn legs occasionally to the other side, remove at the end of cooking time, keep warm.

Bring vegetables and stock to a boil, thicken with cornstarch mixed in a little stock. Mix in cold butter. Chop parsley and garlic together, add mixture.

Roast the mushrooms in 2 tbsp olive oil until golden brown, season with salt and pepper.

Arrange rabbit legs on hot plates. Put on vegetables and sauce. Garnish with porcini mushrooms.

steamed

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