Saddle of Rabbit Stuffed with Pumpkin Seeds on Young Onion Sauce

Hollow out the back of the rabbit and carefully peel off the fillets. Toast and wholemeal bread cut into small cubes and pour milk over. Roast the coarsely chopped pumpkin seeds briefly and add to the soaked bread when cooled. Mix well with egg, ham cubes and spices. Spread out the well-drained pork net, season, sprinkle with the chopped herbs. Place the lightly plated meat on the net, spread with the stuffing and roll up. Tie with kitchen twine and roast in the oven at approx. 230 °C for 20 minutes. Let the rabbit stock boil down a bit, then mix it with the briefly blanched young onions and bind it with some cornstarch.

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