Stuffed Rabbit with Couscous

Carve rabbit into back, forelegs and legs. Separate the back meat from the bones in one piece. For the farce, remove 100 g of meat from the legs and coarsely dice. Put everything in a cool place.

Chop the bones and the forelegs into small pieces and fry them with the greens in oil until everything is dark brown together. Add the paradeis pulp and fry, add half of the clear soup and simmer on low heat.

Peel and fry the onions in oil. Add 1/3 each of marjoram and parsley to the onions, add a little of the rabbit stock and cook until tender with the lid closed. Cool and then carefully remove the insides of the onions except for a small edge and chop. Put everything aside.

Sauté the couscous in oil, add half of the parsley and the pressed garlic clove, pour in the remaining clear soup. Cover and swell, season heartily with the spices. Fold in the raisins, chopped pine nuts and chopped insides of the onions and spoon into the onions.

Toast white bread cubes in butter until golden.

Finely grind meat cubes with parsley, salt, marjoram, pepper, nutmeg and new spice. Lightly whip egg whites, add together with half of the whipped cream, spread through a sieve. Whip remaining whipped cream until stiff. Stir the bread cubes into the farce, fold in the whipped cream.

Preheat oven to 200 degrees. The roasted back

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