BRAISED RABBIT LEG FROM PÜTZHOF IN THE EIFEL

GESCHMORTE KANINCHENKEULE VOM PÜTZHOF AUS DER EIFEL

€44

Acht · Cologne

Braised rabbit leg with celery, morels, prune and cognac.

Nutrition

≈ 550 kcalper portion of about 400 g

Protein31%
31%
Fat53%
53%
Carbohydrates16%
16%

Estimate for a typical portion of this dish; the venue's recipe may differ.

About the dish

A slow-cooked rabbit leg prepared in a savory sauce. The dish typically features aromatics and fruit to balance the meat's richness.

Cuisine: German (Eifel)
Origin: Germany, Eifel region

Typical ingredients

rabbit leg
celery
morels
prunes
cognac

General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.

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