Rabbit legs – 2 pieces
Lard (for stuffing) – 10 grams
Garlic – 2-3 cloves
Olive oil
Salt
Dijon mustard
Wine – 150 ml
For marinating:
Lemon juice
Olive oil
Regular mustard
White pepper
Herbs de Provence
Soak the rabbit legs in water for at least 4 hours.
Make small cuts in the legs and stuff them with lard and garlic: insert pieces of lard and cloves of garlic into the slits.
Marinate: rub the legs with salt, spices, and mustard, drizzle with lemon juice and olive oil, and turn the legs several times in the marinade that forms.
Let the legs marinate for 1-2 hours.
Before cooking, rub the legs with mustard.
Sear the legs in a small amount of olive oil until golden brown on both sides.
Then add a little water and wine (I used dry rosé) to the skillet and braise the legs, covered on low heat, for 40 minutes.
Before serving, rub the legs with mustard once more.
Serve with a side dish.
