Rabbit Legs with Wine Sauerkraut and Bacon
Rabbit legs wrapped in bacon and baked over a bed of white-wine sauerkraut make a hearty and savory dish perfect for autumn and winter. The rabbit stays tender while the bacon adds richness, and the wine-infused sauerkraut provides a delicious tangy balance.
Ingredients
Servings: 4
Course: Main Course
Cuisine: European
- 1 kg raw sauerkraut
- 1 onion
- 1 tablespoon risotto rice
- 2 tablespoons rapeseed oil
- 2 liters white wine, divided
- A few juniper berries
- 4 rabbit legs
- Meat seasoning or your favorite meat spice blend
- 4 bay leaves
- 12 slices rolled or peasant-style bacon
Instructions
1. Prepare the Sauerkraut
Rinse the sauerkraut thoroughly under cold water, then drain well.
Finely chop the onion. Heat the rapeseed oil in a large pan over medium heat. Add the onion and risotto rice and sauté briefly until the onion begins to soften.
Add the sauerkraut and pour in half of the white wine. Stir in the juniper berries, cover the pan, and simmer for about 20 minutes.
Transfer the cooked sauerkraut to a baking dish and spread it evenly.
2. Prepare the Rabbit Legs
Preheat the oven to 170°C (340°F).
Season the rabbit legs generously with the meat seasoning. Place one bay leaf with each rabbit leg, then wrap each leg with 3 slices of bacon.
Secure the bacon with kitchen twine if necessary.
3. Bake
Arrange the bacon-wrapped rabbit legs on top of the sauerkraut.
Place the baking dish in the center of the preheated oven and bake for 35–40 minutes. During cooking, occasionally baste the rabbit legs with some of the remaining white wine.
Continue baking until the rabbit is cooked through and the bacon is nicely browned.
4. Serve
Remove the kitchen twine and serve the rabbit legs hot over the wine-infused sauerkraut.
For a traditional, hearty meal, serve with boiled potatoes.
Recipe Details
Preparation Time: PT20M
Cooking Time: PT55M–PT1H
Total Time: PT1H20M
Servings: 4
Type: Main Course
Cuisine: European
Keywords: rabbit legs, rabbit with sauerkraut, rabbit recipe, bacon wrapped rabbit, wine sauerkraut, baked rabbit, winter dinner, autumn recipe
Tips for the Best Rabbit Legs
- Rinse and drain the sauerkraut well to control its acidity and saltiness.
- Juniper berries add a classic earthy flavor that pairs particularly well with rabbit and sauerkraut.
- Wrapping the rabbit legs in bacon helps keep the meat moist while adding a rich, savory flavor.
- Baste the rabbit occasionally with white wine while it cooks for extra flavor.
- Serve immediately with boiled potatoes to soak up the flavorful sauerkraut and cooking juices.
Frequently Asked Questions
What does rabbit taste like?
Rabbit has a mild, delicate flavor that is somewhat similar to chicken but slightly richer and more gamey.
Can I use a different type of bacon?
Yes. Regular sliced bacon can be used if rolled or peasant-style bacon is unavailable. Choose slices that are large enough to wrap around the rabbit legs.
What can I serve with rabbit and sauerkraut?
Boiled potatoes are a traditional choice. Roasted potatoes, mashed potatoes, or crusty bread can also work well.
Can I prepare the sauerkraut ahead of time?
Yes. The sauerkraut can be prepared ahead and refrigerated. Bring it close to room temperature before assembling the baking dish with the rabbit legs.
What wine works best for this recipe?
A dry white wine works well because its acidity complements the sauerkraut without making the dish overly sweet.
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