Sour Roast of the Rabbit with Cream Noodles

A great pasta dish for any occasion:

Preparation of the legs: The rabbit legs are marinated in these things for 24 h, subsequently dried, salted, peppered and floured. Fry them in 40 g of butter. Drain the vegetables from the marinade and add them, along with 4 blanched and peeled tomatoes and 100 g of shallots. The meat is now cooked in a covered pot at 170 °C and repeatedly deglazed with the marinade. (The tea bag with the spices must not be added to the sauce). After about 45 minutes, add 250 ml of veal stock to the thickened marinade and bring to a boil. Season to taste and separate solids.

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