Rabbit stew

with mushrooms and bacon

For 4 servings

800 g of rabbit legs

salt

pepper

3 tbsp oil

10 small shallots

500 g new, small potatoes

200 g small mushrooms

1 ½ l chicken broth

200 g cream

10 slices of bacon

4 sprigs of sage

Preparation time: approx. 20 minutes
plus cooking time: approx. 40 minutes

Per serving approx. 670 kcal / 2805 kJ 44 g E, 40 g F, 43 g KH

1  Rinse the rabbit legs under cold running water, pat dry with kitchen paper and cut the meat off the bones. Then cut into bite-sized pieces and season with salt and pepper.

2  Heat the oil in a saucepan over medium temperature, add the pieces of meat and bones and fry lightly on all sides in a few minutes.

3  Peelshallots, rinse and scrub the potatoes well under running water, clean the mushrooms.

4 Put shallots and potatoes in portions in the saucepan and sauté them. Season with salt and pepper and deglaze with the stock. Bring to the boil and gently simmer covered for approx. 25 minutes.

5 Add   mushrooms and simmer for another 5–10 minutes.

6  Removebones from the stew and stir in the cream. Fry the bacon in a dry pan until crispy. Rinse the sage and shake dry.

7  Season the stew to taste and serve with the bacon slices and a sprig of sage.