Rabbit Legs with Peanuts

For the rabbit legs with peanuts, remove the lower bone from the rabbit legs. Mix breadcrumbs with one third of the peanut butter and half of the chopped peanuts and fill the legs with this mixture and close with a shish kebab.

Peel the onions and cut one half into fine rings, the other into small cubes.

Salt the legs and fry them in a casserole with two thirds of the clarified butter until golden brown on all sides and add the bones that have been removed.

Add the onion rings, honey, bay leaf and thyme, sauté briefly and extinguish with sherry. Pour half of the soup and simmer with the lid closed for half an hour, pouring soup again and again.

Peel the salsify, cut into 5 centimeter long pieces and cut them in half lengthwise. Sauté the salsify pieces with the diced onion in a saucepan with butter, pour 2 ladles of soup and simmer with the lid closed until tender.

Remove the rabbit legs from the stock. Also remove bay leaves and thyme. Stir the remaining peanut butter into the sauce, puree the sauce and season with salt and colored pepper.

Serve the rabbit legs with peanuts with the salsify and sauce and garnish with the remaining chopped peanuts.

Preparation Tip:

Instead of the black salsify vegetables, spinach leaves with pine nuts and raisins can be served with the rabbit legs with peanuts.

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