Leg of Rabbit or Venison with Red Wine

Name: Leg of Rabbit or Venison with Red Wine
Total time: 2 h
Yield: 6 servings
Cuisine: Hungarian
Ingredients: 1 hind leg of rabbit or leg of venison (approx. 800 g - 1 kg), trimmed of the thin outer membrane; 100 g bacon, cut into strips (for larding); 2-3 slices bacon (for the base of the pot); 1 carrot, diced; 1 parsley root, diced; 1 onion, diced; 8-10 whole peppercorns; salt; juice of 2 lemons; 2-3 tbsp finely chopped truffle; 200 ml Burgundy red wine (or other dry red wine); 1 tbsp meat stock; 1 pinch meat glace (glace de viande) or shop-bought meat extract; 1 tbsp flour; 200 ml sour cream; puff pastry, for serving

Time: 2 hr (about 30 min hands-on)6 servingsapprox. 730 kcal / serving (estimated)approx. 39 g protein / serving

Leg of Rabbit or Venison with Red Wine (illustration)

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Method

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Trim the thin outer membrane from the leg of rabbit or venison, then lard it with bacon strips using a larding needle.
Put the diced vegetables (carrot, parsley root, onion), whole peppercorns and a few bacon slices in the bottom of a pot, then lay the leg on top.
Season with salt, drizzle over the lemon juice, sprinkle with the finely chopped truffle, and pour in the red wine and a tablespoon of meat stock.
Cover and simmer over low heat for about 1 hour, making sure there's always liquid underneath - top up with a little stock if it cooks away.
Remove the lid, and place in a 180°C oven, stirring in a pinch of meat extract; continue roasting for 30-40 minutes, until the juices reduce to a nice thick consistency.
Once the juices have almost completely reduced, sprinkle with a tablespoon of flour, and return to the oven for a few more minutes.
Pour in enough stock to make a saucy consistency, then push through a sieve.
Stir sour cream into the strained sauce, bring to a boil, and season with salt to taste.
Slice the leg or place it whole on a platter, spoon over the sauce, and serve with puff pastry.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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