Chorizo Stuffed Rabbit Legs

🧂 Ingredients

• 2 pcs rabbit legs
• Caul fat

  (crepine or 6 slices of pancetta or cured ham)
• 80 gr hot or mild diced Spanish chorizo
• 80 gr chopped onions
• 1 pc chopped garlic clove
• 1 tsp paprika powder
• 30 gr chopped onion
• 40 ml red wine vinegar
• 100 ml demi-glace

Instructions

• 1 Prepare the rabbit legs by removing the bones with a paring knife. Cut the bones
  and keep them aside for later.
• 2 Sweat the chopped onions until they are translucent.
• 3 Add the chopped garlic and diced chorizo dices and cook for 2-3 minutes, season
  with the paprika powder.
• 4 Blend to make a stuffing mixture.
• 5 Carefully lay the caul fat on the work surface. Season and place a deboned
  rabbit leg on top.
• 6 Mould half of the stuffing mixture into a sausage and place it where the bone
  was.
• 7 Fold the meat over and then wrap the caul fat around the meat.
• 8 Cut the excess caul fat and bind the leg with kitchen twine.
• 9 Sear and colour the stuffed rabbit over a medium to low heat.
• 10 Add the bones and caramelise at the same time.
• 11 Baste the rabbit often and continue cooking for 10-15 minutes.
• 12 Transfer the rabbit legs onto a baking tray and finish the cooking process in
  the oven at 160°C for 5-10 minutes or until core temperature reaches 60-64°C.
• 13 Add the chopped onion to the pan with the bones.
• 14 Deglaze the pan with the red wine vinegar.
• 15 Add the demi-glace then cook and reduce the jus until reaching the right
  texture. Sieve, season to taste and keep aside.
• 16 Add a little sweet corn sauce and arrange a thick slice of the stuffed rabbit
  leg onto it. A slice of chargrilled corn finished the garnish.

Nutrition Info