Rabbit legs, hunter style – Kaninchenkeulen auf Jägerart
↓Deutsch
Rabbit only appears on our table every few years; my sweetheart isn't a big fan of the taste. I insisted on it, though, precisely because it's such a rare treat. Normally, I cook it in white wine with garlic and thyme. This time, I tried something new with red wine. I also had a lot of mushrooms left over from the Beef Wellington, so I added them to the sauce. Apparently, she preferred this version. 5 servings Ingredients:
250 g...