Rabbit feet with olives and rosemary

1. Prepare the legs of the rabbit. Rinse well, remove the skin with a stocking and cut the joint so that it remains on the skin. Remove the bone, chop the meat. Mix with leaves from a sprig of rosemary and chopped olives (3-4 olives per 1 leg), salt, pepper and stuff the skin of the legs with this stuffing again.

2. Heat olive oil with garlic cloves and a sprig of rosemary in a pan. Fry the rabbit legs on all sides until golden brown.

3. Pour the broth into the pan where the legs were fried and evaporate by half. Salt, pepper, remove garlic and rosemary, at the very end add the remaining chopped olives to the sauce.

4. Boil potatoes, mash into puree and beat together with butter, milk and broth, salt and pepper. Fry the remaining rosemary leaves in olive oil until crispy.

5. Cut the carrots lengthwise into thin slices along with the tops. Boil in carrot juice with salt and pepper until the juice has evaporated by 2/3 of the original volume.

6. Mix the rabbit legs with the broth sauce and bring in the oven preheated to 90 ° C until cooked through for 1 hour, covering the baking dish with foil. Cut each rabbit leg into 3-4 pieces.

7. Serve rabbit with carrot slices and steamed carrot juice. Add some tomato sauce and mashed potatoes to a plate, sprinkled with crispy rosemary leaves.