- 600 g 4 rabbit legs
- 125 g currants
- 125 g raspberries
- 125 g blackberries
- 125 g blueberries
- 4 small spring onions
- dry white wine
- extra virgin olive oil
For the recipe rabbit with berries, deboned the thighs and keep the scraps. Set the pulp aside and brown the scraps in a saucepan with a drizzle of oil and a pinch of salt for 5-6 minutes. Then add 15 g of butter, 1 clove of crushed garlic, 1/2 onion into small pieces and brown for another 3 minutes. Wet everything with 600 g of water and let it dry for about 30 minutes over low heat. Turn off and filter to obtain a sauce.
Brown the rabbit legs in a pan with a drizzle of oil, turning them on all sides, for 3-4 minutes. Season with salt and pepper and then add a small knob of butter, 1 clove of garlic and sauté for another minute.
Gradient with 1/2 glass of wine and put everything in a baking dish; add the rabbit sauce and bake at 200 ° C for 15-20 minutes perfuming with a few sage leaves.
Cut 2 onions and brown them quickly in a pan with a small knob of butter and a pinch of salt. Season the red fruits in the same pan, moving them gently so as not to break them too much.
Serve the legs with red fruits and spring onion.
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