- 4
Ingredients
- 4 SERVINGS
- Gingered Leg of Rabbit Stuffed with Rabbit Ginger Sausage and Foie Gras
- • 4 rabbit legs
- • 3 links rabbit and ginger sausage
- • 1/2 cup foie gras diced
- • 1 teaspoon ginger powder plus more for stuffing to taste
- • Salt and White Pepper to taste
- • 1 teaspoon allspice divided into 2
- • 1 teaspoon sage
- • Melted duck fat
Preparation
Step 1
1. Preheat oven to 350 degrees.
2. Combine seasoning, reserving some for stuffing.
3. Using a boning knife, cut the meat away from the thigh bone keeping it intact by rolling it down from the hip joint. When down to the knee joint, remove the thigh bone. This is to form a pocket in the leg. Using your fingers, work a hole large enough to hold stuffing.
4. Combine the sausage, foie gras and any stray rabbit meat in a food processor.
5. Season the stuffing with more ginger powder, salt, pepper, allspice and sage.
6. Stuff the legs.
7. Secure open pocket by tying string around leg or using toothpicks.
8. Rub legs with duck fat.
9. Season legs with seasoning.
10. Place in a baking dish covered.
11. Bake for 30 minutes then remove cover and bake an additional 10 minutes uncovered, basting with duck fat to brown the rabbit or until done.
12. Serve with ginger jelly and sides of wild rice with water chestnuts, sesame honeyed carrots, roasted yellow beets and soy dandelion greens.