Rub the rabbit legs with salt and pepper. Heat the oil in a heavy casserole and add the coriander. Sauté the legs in it on both sides until light golden brown. Peel onions and garlic, cut garlic into slices. Add the onions and garlic to the saucepan and sauté briefly. Then add the drained and chopped tomatoes on the spot. Season with a tiny bit of sugar and 1 to 2 pinches of cayenne pepper. Cover and steam at low temperature for a total of 40 minutes. Turn the drumsticks to the other side from time to time. If there is too much liquid, remove the lid 5 min before the end of the cooking time so that the sauce can boil. Fold in the coriander greens just before serving. Serve with long grain rice or baguette, fresh salad and a light red wine.
Egg white : 52 grams
Our tip: Use high quality red wine for a particularly fine taste!