Leg of Rabbit with Red and Green Vegetables

Good to know:

The recipe sounds more complicated than it is. Its preparation takes just under an hour in total. The cost should stay under 20 euros for four people. A Pinot Gris goes well with it.

Season the rabbit legs with pepper, season with salt and sear on all sides.

In a roasting pan put the coarsely diced onions, two cloves of garlic, the carrot, the peels and the round parts of the stem of the bell bell pepper, the sprigs of thyme and rosemary and the grated lemon and about half of its juice form. Place the rabbit legs on top.

Extinguish the drippings with the white wine and pour into the roasting pan. Place in the oven heated to 200 °C for five minutes. Then pour in the chicken or veal stock. Steam at 180 °C for about 45 minutes. The meat must come off the bones.

Cut the beans into one centimeter long strips, the carrots into thin slices, the peppers into cubes the size of a fingernail, and the thickly separated zucchini peel into triangles. Cook the beans in the vegetable soup, add the carrots after about two minutes and the peppers and zucchini after another four minutes. When the vegetables are cooked with bite, pour off the clear soup – you can drink it quite well – and return the vegetables with a little bit of butter and the two finely diced garlic cloves into the same pot and keep it warm.

Pour the stewed stock of the rabbit through a si

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