Preheat the oven to 100°C. Mix the ingredients for the stuffing: bread, comté, beetroot, pistachios and walnuts. Open out the rabbit legs. Season with salt and pepper. Add the stuffing, close and wrap in Clingfilm. Place in a dish with the bones in the bottom and cook in the oven for one hour. Deglaze the dish with the white wine.
Bring the water to the boil and add the polenta in a slow steady stream while stirring. Cook, bubbling gently, for 20 minutes. Mix with the butter and the ceps, season with salt and pepper.
Place a rabbit leg and some of the cep polenta on each plate and coat lightly with the rabbit jus. May also be accompanied by Chinese cabbage, pumpkin or chestnut purée and strips of cured ham dried into chips in the oven.
Recommendations from Eugêne Lâtoublon, sommelier at the Auberge du Coude:
– A wine from the Jura: a red wine made with the Trousseau grape.
– A red wine from another region: a Gigondas or Vacqueyras from the Rhône Valley.
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