Preparation time: 30 minutes
Cooking time: About 20 minutes (in the oven or on the barbecue)
 

1. Have your butcher bone the rabbit legs.
2. Dice the bacon and cook for 2 minutes.
3. Remove the fat from the pan and combine with the blue cheese to make a paste.
4. Make 6 slits in each rabbit leg with the tip of a sharp knife and insert the thin garlic slices.
5. Season the rabbit legs inside and out.
6. Fill the inside of each rabbit leg with the blue cheese mixture and add a sprig of thyme. Close up and fasten with butcher's string or toothpicks.
7. Brush the rabbit with olive oil.
8. Preheat the grill to 190° C (375° F) and grill the rabbit legs for 2 minutes on each side.
9. Take 4 large sheets of aluminum foil and place a rabbit leg in the center of each; add a little bacon, some asparagus spears and a drizzle of olive oil. Close the foil up tightly and cook on the upper grill of the barbecue for 15-20 minutes at 180° C (350° F).
10. Open each papillote and add about 60 ml (1/4 cup) veal stock to the rabbit and asparagus.
11. Serve with herbed quinoa or couscous.

A rosé, such as Bouquet d’Orléans 2010, Sainte-Croix, Vignoble Sainte-Pétronille, Québec.