Rabbit Leg with Stuffing and Herb Dumplings

Ingredients

• 4 rabbit legs (ready-to-cook)
• Salt
• black pepper (freshly ground)
• 6 stale rolls
• 250 ml lukewarm milk
• 2 sprigs thyme
• 2 sprigs parsley
• 1 sprig sage
• 1 small onion
• 1 tbsp butter
• Nutmeg (freshly grated)
• 8 slices Parma ham
• 2 tbsp Vegetable oil
• 150 ml dry white wine
• 200 ml game stock
• 1 tsp medium-hot mustard
• 1 tbsp butter
• 1 tbsp flour

Instructions

1. 1.

   Preheat the oven to 180°C with upper and lower heat. Wash, pat dry, and loosen the rabbit legs. Lightly pound the meat flat, season with salt and pepper. Dice the rolls into cubes and pour lukewarm milk over them. Let sit for 15 minutes. In the meantime wash the herbs, shake off excess water, and finely chop the leaves. Peel the onion, finely chop it, and sauté in a hot pan with melted butter until translucent. Add the herbs, cook briefly, remove from heat and let cool. Mix the eggs into the roll mixture, season with salt, pepper, and nutmeg, and knead well. Place some of the dough on the rabbit legs, fold together, wrap with Parma ham, and secure with kitchen twine. Shape small dumplings from the remaining dough. In a hot roasting pan, sear the rabbit legs all around in oil, deglaze with wine, add stock, stir in mustard, season, and bake for 20-25 minutes.

2. 2.

   In the meantime cook the dumplings in boiling salted water until they float to the surface, then remove them. Take the rabbit legs out of the pan, keep warm, strain the pan liquid, and bring it back to a boil. Thicken with a beurre manié (equal parts flour and butter mixed together) and adjust seasoning. Remove the twine from the rabbit legs and serve on preheated plates with the dumplings and sauce.