Gaby
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.
Stuff them with lard and garlic (make small cuts and insert pieces of lard and garlic).
Marinate: rub the legs with salt, spices, and mustard, drizzle with lemon juice and olive oil, and turn them several times in the marinade that forms.
Let them marinate for 1-2 hours.
Before cooking, rub them with mustard.
Sear until golden brown on both sides in a small amount of olive oil.
Then add a little water and wine (I used dry rosé) and braise in the skillet covered on low heat for 40 minutes.
Before serving, rub them with mustard once more.
Serve with a side dish.
