Preparation time: 15 minutes
Cooking time: 35 minutes

1. Wash the lemon grass and chop it finely. 
2. Peel the carrots and zucchini and grate them thinly using a mandolin or vegetable grater. 
3. Peel and chop the shallots. 
4. Cut out 4 large squares of parchment paper. In the center of each one, place a quarter of the carrot, zucchini and shallot. Season the rabbit legs with salt and pepper, the lemon grass and Espelette chili. 
5. Place a rabbit leg into each of the papillotes. Close up tightly and cook in a 200° C (400° F) oven for 35 minutes. 

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Collaboration: Lapin de France. Photo: CLIPP/Y.Bagros