
Recipe
Step 1
Soak the caul in a bowl of water.
Step 2
Debone the rabbit legs and chop the meat into small pieces. Mince the pork and the peeled cloves of garlic.
Step 3
Blanch the spinach and the parsley for 5 minutes. Drain and squeeze out as much water as possible. Chop.
Step 4
Mix the chopped and minced meat in a bowl with the blanched herbs and the rosemary. Season and drizzle with the cognac. Set aside to marinate for at least 2 hours.
Step 5
Preheat the oven to 180°C. Spread out the caul and cut into 10 cm x 10 cm squares. Place a little of the filling on each square and wrap tightly. Flatten the meatballs slightly and place them on an oiled oven tray or in a large oven dish as you go. Pour over the white wine and bake in the oven for 45 minutes.
♥To be enjoyed cold with toasted country bread and Palmer & Co La Réserve champagne.
Ingredients
- 4 rabbit legs
- 150 g of lean pork (salt pork)
- 2 cloves of garlic
- 500 g of fresh spinach
- 1 bunch of parsley
- 1 tbsp of rosemary
- 25 cl of white wine
- 1 small glass of cognac
- 1 caul fat
- Salt
- Pepper