Sauté shallots, garlic and celery well in a little clarified butter over not too high heat, place in a large enough bowl. Heat a little butter, fry the liver briefly, add to the onion-garlic-celery form and cool. Then mix parsley with the chopped egg, breadcrumbs, meat, salt and pepper, add to the liver mixture form and mix well.

Remove the bones of the shanks without cutting the meat, so that later the stuffing is completely surrounded by muscle meat. Do not remove the shank bone.

Season the inside of the rabbit legs with salt and pepper. Fill the meat mixture into the legs. Sew up the stuffed rabbit legs well with a needle and thin string. The legs can be prepared a few hours before poaching.

Bring the chicken stock to a boil, then pour in the rabbit legs and steep at about 85 degrees for 10 min. The legs must be completely covered by the clear soup. After the first few min, skim the foam from the surface, add the pepper, coriander and allspice seeds, the thyme and the salt.

Stew for another ten min.

Cut the drumsticks into thick slices. Serve with: vegetable garnish and long grain rice, a little clear soup as a sauce.

The stuffed drumsticks are also suitable for roasting.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

Stuffed Leg of Rabbit

Ingredients:

Filling:

For The Fond:

Instructions:

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