Rinse the rabbit legs and rub them dry. Heat the fat in a roasting pan, roast the legs in it all around.
Remove, season with pepper and salt, wrap each leg with a slice of bacon, pin it with toothpicks and put the meat back into the roaster.
Then add the ingredients “sherry … Beef broth”, cover the roaster and steam the rabbit for about 50 to 60 minutes.
Remove and keep warm.
Pour the cooking liquid through a sieve into a small pot, add the whipped cream and egg yolks, thicken with a little flour dissolved in water and season with salt and pepper if necessary.
Serving : dumplings, vegetables (e.g. creamed mushrooms), cucumber salad and cranberries Drink : strong Dornfelder red wine
Our tip : use a delicious spicy bacon for a delicious touch!
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