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Chef Karol Okrasa's Braised Rabbit Leg Recipe - Krolik Duszony Nogi


Braised Rabbit Leg

Braised Rabbit Leg

© 2010 Barbara Rolek licensed to About.com, Inc.
This recipe for braised rabbit leg or królik duszony nogi (KROO-leek doo-ZHOH-nih NAW-ghee) is from chef Karol Okrasa of Platter restaurant in Warsaw, Poland. The boneless leg is braised in butter (Okrasa swears by his grandmother's well-worn enameled cast-iron casserole dish for the best flavor) and can be served with warm lentil salad.

Here is a larger photo of chef Karol Okrasa saucing his Braised Rabbit Leg.

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 5 servings Braised Rabbit Leg


  • 5 deboned rabbit legs
  • Salt and pepper
  • 5 slices prosciutto or bacon
  • 3 cubed peeled carrots
  • 2 cubed peeled parsley roots
  • 1 cubed large onion
  • 3 minced garlic cloves
  • 7 ounces unsalted butter
  • Sunflower oil
  • 1 bunch chopped fresh marjoram
  • 3 bay leaves
  • Zest of 1 lemon
  • 7 ounces vegetable stock


  1. Season rabbit with salt and pepper. Wrap each in a piece of prosciutto or bacon to make a neat package. Pan fry in sunflower oil and a little butter until golden.

  2. In a Dutch oven or covered casserole dish, caramelize carrot, parsley root, onion and garlic in some of the butter and a little oil. Add marjoram, bay leaves and lemon zest. Pour in stock and add the rest of the butter.

  3. Add browned rabbit legs, cover and cook slowly on the stovetop for 45 minutes to 1 hour or until rabbit is fork tender. Remove bay leaves and adjust seasonings. Serve rabbit with the cooking juices which have been pureed and strained (or reduce lamb stock with red wine and butter), a quenelle of pureed vegetables and warm lentil salad.
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