Rabbit Leg with Pears and Green Beans
Rinse the rabbit legs, pat dry and vigorously rub with salt and pepper. Rinse the tomatoes, quarter and remove the stalk. Peel the shallots and garlic, halve the shallots lengthwise and press the garlic. In a roasting pan, heat the oil and cook the rabbit legs until golden brown on both sides. Add the tomatoes, shallots, garlic and rosemary and sauté briefly, then deglaze with half the wine. Pour in the broth and cook for about 20 minutes in a preheated oven.
Reduce the heat to 130°C (approximately 250°F) and cook the rabbit legs for another 40 minutes to the end. Meanwhile, rinse, trim and blanch the green beans for 2-3 minutes in boiling salted water. Rinse in cold water and drain well. Rinse the pears, cut into slices and sauté in a pan briefly with melted butter. Deglaze with the remaining wine, add the green beans and savory and season with salt and pepper. Place the pears and green beans on warmed plates, place a rabbit leg on top and pour on the rabbit sauce.