Blue-Cheese Stuffed Rabbit Legs en Papillote Recipe
Blue-Cheese Stuffed Rabbit Legs en Papillote
Flavors of Quebec
Total time: 30 to 60 minutes

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

Difficulty: Easy
For 4 servings

- 4 rabbit legs, boned (remove the thigh bone but keep the drumstick bone)
- 2 slices of bacon
- 80 g (3 oz.) blue cheese
- 4 sprigs of thyme
- 2 cloves of garlic, thinly sliced
- 6 Tbsp. olive oil
- fleur de sel and pepper
- 1 bunch of green asparagus, washed and bottom trimmed
- 250 ml (1 cup) thickened veal stock (thicken with roux or cornstarch)
  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.

More recipe ideas

Source: Philippe Mollé is a food journalist for Radio-Canada, the Evasion channel and Le Devoir newspaper.

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