Pickled Leg of Rabbit with Ratatouille

The day before, place the rabbit legs in a large enough bowl and cover all around with salt. After 24 hours, remove the legs and place them in a sufficiently large bowl of cold water for one hour. Later, heat the lard in a saucepan to about 80 °C (i.e. below the boiling point) and cook the dried rabbit legs in it for 3 hours. They do not need to be seasoned. Quarter the peppers, remove the seeds and peel them with a peeler. Later cut them into strips. Halve the zucchini lengthwise and cut into slices. Remove the skin from the shallot and cut into slices. Roughly dice the tomatoes. Two cloves of garlic go very well with it. Heat the olive oil, sauté the shallot slices briefly and add the bell bell pepper and zucchini strips one after the other. After about 8 minutes, add the diced tomatoes and the kitchen herbs and sauté all the ingredients for another 5 minutes.

Season with pepper and salt. Serve the rabbit legs with a border of ratatouille.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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