Stuffed rabbit leg with kale and small potatoes in morel cream sauce

Ingredients for 4 servings:

• 4 legs of rabbit, possibly 5
• 80 ml cream
• 4 morels, dried, soaked
• 1 tbsp chives, chopped
• 2 tbsp clarified butter
• 1 onion(s), diced
• 2 tbsp bacon, diced
• 400 g kale
• 200 ml vegetable stock
• 400 g potatoes, small
• 1 tbsp butter
• 25 g morels, dried
• 1 shallot(s)
• 2 cl brandy
• 100 ml sauce (brown base sauce or gravy)
• 100 ml cream
• 1 bunch of chives
• 1 tbsp butter
• salt and pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Wash the potatoes, cook them in salted water, and then brown them in butter. Season. Remove the bones from the rabbit legs. Cut one leg or the trimmings from each of the four legs into cubes and chop roughly. Blend with the same amount of cream in a blender until smooth (stuffing). Season with salt and pepper. Mix in the chives and finely chopped (previously soaked) morels. Stuff the legs with the stuffing and tie with kitchen string. Place a roasting pan on the stovetop and heat the clarified butter in it. First add the legs, then the bacon and onion cubes, and brown them. Add the kale, brown them slightly, and deglaze with stock. Cook with the lid on for about 20-25 minutes, then reduce slightly uncovered at the end. Season. Peel the shallot and cut into small cubes. Soak the morels in warm water and then chop them finely. Sauté the diced shallots in butter, add the morels, and deglaze with brandy. Bring to a boil, then add the morels’ soaking water (without any sand!). Reduce. Now add the basic sauce and simmer until creamy. Just before serving, add the cream and chives, and season with salt and pepper. To serve: Place the kale in the center of the plate, then place the sliced ​​stuffed rabbit leg on top. Add the potatoes and drizzle the morel cream sauce over the meat. Enjoy!