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No Christmas is complete without a piece rabbit. Yes, Joepie managed to sing it all beautifully in his own classic “Flappie”. And although they are also very sweet, cute and woolly animals, they also taste very good! Especially if you take the time to cook them. I made this rabbit leg from the römertopf and that is super easy. Of course you have to have one at home. You can usually get them for next to nothing at a second-hand store. So if you don't have it, you can also let it simmer in a stewpan on a simmering plate on the fire. rabbit leg stew recipes recipe

And this is how you make the rabbit leg from the römertopf:
-First make sure your rabbit legs are at room temperature. Let the römertopf stand in a bucket of water for a while so that it gets well wet. At least ten minutes.
When using a römertopf, NEVER preheat the oven!
-Take a frying pan and heat it until it is hot, add the oil and shortening, when there are no more bubbles, put the legs that you have sprinkled with salt and pepper in the pan. Fry them nicely brown on both sides.

-Then take your römertopf and put the bolts at the bottom. Place the sprigs of herbs on the legs and sprinkle over the cranberries.
-In the remaining fat in the frying pan, fry the shallots and mushrooms for a few minutes. You can leave the shallots whole, the mushrooms cut into quarters. Then add them to the römertopf and pour in the gravy.

Finally, put the römertopf in a cold oven and set the temperature to 160 degrees. After an hour, lower it to 135 degrees and leave it there for another hour.
Rabbit leg from the römertopf

So you can continue with all kinds of other preparations for your dinner while the rabbit is simmering in your oven. When it is ready, remove it from the oven and place it on a trivet,
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.

Rabbit leg from the römertopf
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Ingredients:
- 300 gram chestnut mushrooms
- 2 rabbit legs
- 1 handful cranberries
- 6 shallots
- 1 twig fresh thyme
- 1 twig fresh rosemary
- 400 ml homemade gravy
- salt
- peper
- olive oil/fat
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- First, make sure your rabbit legs are at room temperature. Let the römertopf stand in a bucket of water for a while so that it gets well wet. At least ten minutes.
- When using a römertopf, NEVER preheat the oven!
- Take a frying pan and heat it until it is hot, add the oil and shortening, when there are no more bubbles, put the legs that you have sprinkled with salt and pepper in the pan. Fry them nicely brown on both sides.
- Fry them nicely brown on both sides
- Then take your römertopf and put the bolts at the bottom. Place the sprigs of herbs on the legs and sprinkle over the cranberries.
- In the remaining fat in the frying pan, fry the shallots and mushrooms for a few minutes. You can leave the shallots whole, the mushrooms cut into quarters. Then add them to the römertopf and pour in the gravy.
- Add the gravy, cranberries, mushrooms and shallots
- Finally, put the römertopf in a cold oven and set the temperature to 160 degrees. After an hour, lower it to 135 degrees and leave it there for another hour.
Would you like to try more recipes such as Rabbit leg from the römertopf? Take a look at the recipes below
Whole chicken from the Römertopf with Provencal herbs
Blood orange chicken from the römertopf
Chicken in tomato sauce from the römertopf
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rabbit leg stew recipes recipe
Hi,
Here you mention shortening ... and oil, do you just use liquid butter or do you fry in butter ??
I always have the liquid baking butter from Jumbo ...
Is that okay? Or chrome? What do you use?
Would like to hear
Groet
Ellen
Sorry, forgot to ask, bought fresh cranberries, so no round red balls
But they are kind of currants, don't think they can be used in this dish? Are I think dried?
Or can I gamble?
Hi Ellen,
Yes, it is indeed possible with croma, but a combination of olive oil and butter is also good. And I do think you bought dried cranberries, but that's no problem, you can just add them.
They will swell up a bit because of the long stewing, just like with currants.
Greetings Francine
Delicious!