Leg of Rabbit in Beer Sauce

(*) Cooking as in Alsace Season the rabbit legs with salt and season with pepper, sprinkle with paprika powder and leave in the icebox for 2 h or one night.

Then turn the legs in flour to the other side and brown them on all sides in hot butter fat. When they are nicely browned, take them out and put them on a plate.

In the frying oil, steam the finely chopped onion and carrot. Add the paradeis pulp and sauté briefly. Deglaze with the beer and the stock. Put the rabbit legs into the pot again and cook with the lid closed in a heated oven at 180 degrees Celsius for about 35 minutes. Meanwhile, steam the quartered mushrooms in butter. Separately, sauté the diced carrots and onions.

When the legs are fork-tender, mix the glazed carrots with the mushrooms and add a few glazed onions.

Offer the rabbit legs on a platter, placing the greens in the center of the platter. Pour the Marc in sauce, season with salt and pepper and pour over the legs.

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