Leg of Hare Stuffed with Chanterelles

Cosciotto di lepre ripieno ai cantarelli (Leg of hare stuffed with egg sponge).

Remove the central bones of the leg of hare. Rinse and chop the egg sponges.

Sauté the shallots in the oil, add the sponges and sprinkle with the chopped parsley. Remove from heat.

Add the chopped rabbit meat, season with salt, pepper and thyme.

Preheat the stove to 180 degrees.

Fill the legs of hare with the mixture and sew them together. Fry well on all sides in the hot oil. Place in a large baking dish. Add the bay leaf, roasted vegetables, rosemary and red wine, place in the oven and cook for about 90 minutes, basting frequently with soup.

Remove the drumsticks from the stove, rest briefly, then cut into thick, sloping slices.

Strain the sauce. Add the game stock, then the cream, simmer briefly over low heat and thicken with cold butter flakes. Form a sauce level on the plate and arrange the leg of venison on it.

Our tip: Use your favorite red wine for cooking!

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