Preparation time: 30 minutes
Cooking time: About 20 minutes (in the oven or on the barbecue)
- Have your butcher bone the rabbit legs.
- Dice the bacon and cook for 2 minutes.
- Remove the fat from the pan and combine with the blue cheese to make a paste.
- Make 6 slits in each rabbit leg with the tip of a sharp knife and insert the thin garlic slices.
- Season the rabbit legs inside and out.
- 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.
- Brush the rabbit with olive oil.
- Preheat the grill to 190° C (375° F) and grill the rabbit legs for 2 minutes on each side.
- 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).
- Open each papillote and add about 60 ml (1/4 cup) veal stock to the rabbit and asparagus.
- Serve with herbed quinoa or couscous.
A rosé, such as Bouquet d’Orléans 2010, Sainte-Croix, Vignoble Sainte-Pétronille, Québec.
Source: Philippe Mollé is a food journalist for Radio-Canada, the Evasion channel and Le Devoir newspaper.
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