Season the rabbit legs on both sides with salt and pepper, fry in a frying pan with a little olive oil until lightly browned on all sides.
Preheat the oven to 180 °C (convection oven). Spread the shallots and garlic evenly in a suitable gratin dish and place the rabbit legs on top, drizzle with the remaining olive oil, sprinkle the rosemary leaves evenly over the top and season with sea salt and black pepper. Cover the gratin dish with aluminum foil. Bake in the heated oven for one hour.
For the paprika polenta, bring the clear soup to a boil, drizzle in the polenta semolina. Depending on the type of semolina, adjust the mixture a little bit. Gently simmer the clear soup with the semolina for twenty to thirty seconds. Add the diced peppers and continue to cook for another twenty seconds. Remove the polenta from the stove and let it swell for ten minutes with the lid closed. Just before serving, warm it up again, add a little olive oil, parmesan cheese and butter [1] and stir until creamy. The consistency should be like mashed potatoes.
If necessary, add a little bit of clear soup to make it more liquid, or add a little bit of semolina to make the polenta a little bit firmer.
Season the polenta with salt and freshly ground pepper to taste and fold in the freshly finely chopped parsley leaves. Form the polenta in the middle of the plates, place the rabbit legs [2] on top.
Related Recipes:
Rabbit with PumpkinFor rabbit with pumpkin chop onions into rings. Blanch tomatoes, remove skin and cut into quarters. Coarsely...
Pork Tenderloin with Poppy Seed Crust and PolentaFor the pork tenderloin with poppy seed crust and polenta, first preheat the oven to 180 °C top heat. Trim...
Pole Dumpling Red BlackFor the polenta dumplings, cream the butter. Beat the egg well and gradually mix with the butter. Add nutmeg...
Cured Goose LegsBring the spices, sugar and pickling salt to the boil in about 2 liters of water. Rinse the goose legs and put...
Broccoli Soup with PolentaAt the beginning for the polenta bring milk to a boil, add semolina, swell for 3 min. Rinse the chives, dry...
Glazed Stalk Mush with Rabbit Back in Mustard ScentFor the sauce, in a saucepan, boil the white wine, add three finely diced shallots and reduce to a quarter...
Stuffed Beef Steak with Bean Puree – *(*) Stuffed beef steak with bean puree and wan-tan leaves. Spread the wan-tan leaves on a surface and defrost...
Stuffed Roast GooseFor the filling, cut the apricots into small pieces and soak in orange juice. Rinse the apples, remove the...
Nutmeg Stars on Red CabbageNutmeg stars: Add salt, milk, water and nutmeg (freshly grated) to a frying pan and bring to a boil. Reduce...
Semolina Gnocchi SoupRinse cooled beef and bones, place in a large saucepan and pour water. Remove the skin from the onion, cut in...