Rabbit Legs with Stuffing

30/09/2014
Ivanfrom Ivan
"High-class, stylish and very tasty - our proposal for today."
Preparation25 min.
Cooking50 min.
Тotal75 min.
Servings2
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Ingredients

  • rabbit - 2 legs + the kidneys and liver
  • spinach - 3.5 oz (100 g), or dock
  • olives - 8
  • pistachios - 2 tbsp (30 g)
  • breadcrumbs - 3 tablespoons
  • onions - 2 heads
  • eggs - 1
  • olive oil – 2 tablespoons
  • salt
  • black pepper

Preparation

Debone the rabbit legs, wash, dry and smear them with olive oil. Put half a tablespoon of olive oil in a small baking dish. Turn up the oven to 410°F (210 °C) and let it warm up. Cut the olives into elongated strips. Mix with the cleaned pistachios, breadcrumbs and egg. Peel and finely chop the onions.

Pour in the remaining olive oil in a pot, heat it up on the stove and fry the onion until golden. Add the kidneys and liver and turn over every 2 minutes until they fry. Take them out and cut them into cubes. Add everything to the mixture and stir.

Put the spinach or dock in boiling water for about 1 minute, remove and drain thoroughly. Chop and add it to the stuffing. Add salt and black pepper to taste and mix.

Place the rabbit legs on a cutting board and carefully put stuffing in them. Put both sides together and wrap them with thread. You can also use toothpicks to fixate them. Put the legs in the baking dish with the olive oil and then in the oven. Turn them from time to time to catch a golden color on both sides, while adding a little water as well.

Once the legs are baked, remove the toothpicks and thread. Cut into slices. You can serve this dish hot or cold, as desired.find similar recipes here

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