Got 6 rabbit's legs.
Sorry i can't provide exact measurments, i just played around and it was very delicious.
First i marinated them overnight. Marinade:
2 tablespoons of vinegar
olive oil
few cloves of garlic (crushed)
2 twighs of rosemary
ground black pepper
salt
(you may want to add some sugar, but i did not want it to burn while searing the meat)
make some cuts in the meat so it will marinate better. Rub it in. Leave overnight covered with plastic.
When you are ready to cook remove legs from marinade and try to clean them up. No peaces of garlic/rosemary should be left on, or it will burn while searing. Leave the legs in the room temperature for 10-20 minutes.
I seared my meat in 2 batches so it won't steam. After searing i removed the legs from the pan.
Put some butter in the same pan. Let it melt and put 1 large or 2 small chopped onions. Season with salt and pepper. Cook for a few minutes until they get tender. Now grade 1 carrot and also put it in. Season it too. I put in some italian herbs and chilli flakes too. Now put 1 tablespoon of flower in and stir. Cook it for few more minutes. Now add in some red wine (i didn't have any but that would have been nice :D). After alcohol evaporates but in some chicken/vegetable stock or water. Make sure you put in quite enough because meat will be braising for hours. I also added some sour cream and homemade tomato sauce, but you can put in some store bought (just nothing too acidic like heinz).
Now you are ready to put in the legs. Partially cover the pan and cook on low for 2-3 hours until meat almost falls off the bones. You have to remember that rabbit meat is very tough so it will need some time to become tender. You may want to flip legs once or twice. If your sauce looks too thick, add some water. If it looks too watery, cook uncovered until water evaporates to your liking. At the end of the cooking sprinkle some parsley on.
I served mine with white rice.
Sorry i did not snap the pictures but it was gone too fast
