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Rabbit Legs with Lemon Parmesan Sauce

PREP TIME : 20 min
CHILLING TIME : 1 h 30
READY IN : 1 h 50
MAKES : 6

Ingredients

  • 6 Canabec rabbit legs
  • 3 Tbsp (45 ml) olive oil
  • 12 French shallots, peeled and halved
  • 3 Tbsp (45 ml) lemon juice
  • 3 cups (750 ml) chicken broth
  • 2 tsp (10 ml) capers, coarsely chopped
  • Zest of 1 lemon
  • 2 Tbsp (30 ml) fresh chives, finely chopped
  • Salt & ground pepper to taste
  • 2 Tbsp (30 ml) Parmigiano-Reggiano cheese, grated

Instructions

  1. Brown the rabbit legs in the olive oil in a large pot or frying pan.
  2. Add the shallots and garlic and cook until lightly browned. Season with salt & pepper and deglaze with the lemon juice.
  3. Add the broth and capers and bring to a boil. Cover and simmer for 1 hour.
  4. Remove the lid and continue cooking for another 20 minutes or until the sauce is reduced by half.
  5. Add the cheese and generously season with pepper.
  6. Sprinkle with the lemon zest and chives and serve with steamed potatoes or egg noodles.
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