Braised Rabbit Legs

• 4 None rabbit legs, trimmed
• 3 tbsp sunflower oil
• 2 None onions, diced
• 1 1/4 cup vegetable stock
• 2 tbsp balsamic vinegar
• 2 tbsp apple butter
• 1 tbsp pumpkin pie spice
• 1-2 tbsp powdered gravy mix, mixed with 2 tbsp water until smooth
• pinch None granulated sugar
• None None potato dumplings and braised red cabbage, to serve

1. Season the rabbit legs. Heat the oil in a heavy-bottomed pot or dutch oven and add the rabbit. Sear, turning, for 3-4 mins. Add the onion and mix well. Add the stock, vinegar, apple butter and pumpkin pie spice then cover and simmer for 1 hour 30-45 mins.
2. Remove the rabbit from the pan and keep warm. Bring the sauce to a boil. Add the gravy and sugar and season. Simmer, stirring, for 2-3 mins. Serve the rabbit legs with the gravy, some potato dumplings and red cabbage.

rabbit legs, sunflower oil, onions, vegetable stock, balsamic vinegar, apple butter, pumpkin pie spice, powdered gravy mix, sugar, braised red cabbage

Taken from recipes-plus.com/api/v2.0/recipes/16478 (may not work)