Leg of Rabbit with Potato Risotto, Parsnip and Apple

For the rabbit leg with potato risotto, clean the legs, rinse, dry and remove the silverskin and tendons.

Spread 5 to 6 slices of pancetta side by side and overlapping, place a leg on top, lightly salted and sprinkled with ground pepper beforehand, roll in the bacon and press down lightly.

Prepare the second leg in the same way. Dice half the onion and fry lightly in hot grape seed oil. Now add the two legs wrapped in bacon and brown on both sides.

Then deglaze the roast with half the amount of Riesling and reduce the wine almost completely. Then add the chicken stock and the remaining Riesling.

Cover the pan and simmer gently at the lowest heat for about 1 hour. After half the time, turn the drumsticks once. For the risotto, first process the potatoes separately by type.

To do this, wash the potatoes, peel them and cut them into small cubes (edge length 4-5 mm). Then blanch the cubes in boiling salted water for about 1-2 minutes.

The bite strength should be relatively the same for both varieties. The red-fleshed variety will lose some color. Dice half the onion and sauté in melted butter.

Add the blanched diced peanut, stir well and add the stock and wine, as well as the saffron. Cook the potatoes while stirring evenly. Never allow the liquid to boil down completely.

Pull the potatoes

Preparation Tip:

The rabbit legs should be at room temperature when processed (beneficial for the cooking process).

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